Gobi Manchurian
Crispy battered cauliflower florets tossed in a tangy, savory Indo-Chinese sauce that balances soy, garlic, ginger, and a touch of sweetness. The contrast of crunchy outside and tender interior makes it irresistible as an appetizer or alongside steamed rice.
1 lb cauliflower, cut into bite-size florets
3 tbsp all-purpose flour
3 tbsp cornstarch
1 tsp baking powder
1 tsp salt
1 tsp black pepper, freshly ground
1 cup water, ice cold
2 cup vegetable oil, for deep frying
2 tbsp vegetable oil, for sauce
4 clove garlic, finely minced
1 tbsp ginger, finely minced
4 stalk green onion, white and green separated, sliced thin
2 dried red chili, optional, broken
2 tbsp soy sauce, use light soy sauce
3 tbsp tomato ketchup
1 tbsp rice vinegar
1 tsp sugar
1 tbsp cornstarch, mixed with cold water to make slurry
1 tbsp water, for cornstarch slurry
½ tsp salt, for sauce, adjust to taste
¼ tsp black pepper
Nutrition Facts (Per Serving)
Nutritional information is calculated using an ingredient database and should be considered an estimate.
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