Gobi Manchurian, Crispy Cauliflower Manchurian

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Gobi Manchurian is one of the most popular Indian-Chinese dishes. You can’t find this dish in Manchu or China, but it is everywhere in India and even throughout Indian-Chinese restaurants in the US.

Hi, all my foodies! Some of you ask me to make more vegetarian recipes. So I’ll show you how to make Gobi Manchurian today. It’s crispy cauliflower that’s coated in a sweet, tangy and slightly spicy sauce.

Gobi Manchurian is a great example of Indian Chinese food. And General Tso’s chicken is an example of Americanized Chinese dish. How about where you live? Is there any interesting localized Chinese dishes? Comment below and let me know.

Serves: 2 people

For the sauce:
1 tablespoon soy sauce
1 tablespoons rice vinegar
3 tablespoons ketchup
2 tablespoons sugar
1/2 teaspoon paprika
1 teaspoon red pepper flakes
Pinch of salt
1/2 cup vegetable stock

For the batter:
1 cup cornstarch
2 tablespoons all purpose flour
1/2 teaspoon paprika
1/2 teaspoon red pepper flakes
Pinch of salt
3 garlic cloves, minced
1/2 teaspoon ginger, minced
1 egg
1/2 cup and water and 1 tablespoon

Other ingredients:
1 head cauliflower, about 4 cups
4 cups of oil
2 tablespoons vegetable oil
1/2 onion, cut into 1-inch squares
1 red bell pepper, cut into 1-inch squares
1 yellow bell pepper, cut into 1-inch squares
3 garlic cloves, minced
4 stalks of scallions, chopped, the green part
1 tablespoon of cornstarch slurry (1 tablespoon of cornstarch and 1 tablespoon of water)

First slice up the ingredients: the onion, red bell peppers, yellow bell peppers.

Minced the garlic, and mince the ginger.

For the cauliflower, first, cut it into medium-sized florets.

To make the sauce, in a bowl, add the soy sauce, rice vinegar, ketchup, sugar, paprika, red pepper flakes, salt, and vegetable stock. Mix well and put aside.

To make the batter, in a large bowl, add the cornstarch, flour, paprika, red pepper flakes, salt, garlic, ginger, and egg. Then pour in half of the water. Whisk. Then pour in a little more water. Whisk again. Then pour in more water, then whisk, until it becomes the right texture.

Transfer the cauliflower in the batter. Mix well.

To fry the cauliflower, in a pot, add 4 cups of vegetable oil, or about 3 inches deep. Heat it to 350°F/177°C. Transfer in the cauliflower. Fry over high heat for about 3 minutes until they are golden brown. Take out the cauliflower and drain on a paper towel.

To put everything together, in a pan, add 2 tablespoons of vegetable oil, then transfer in the onion, red bell pepper, yellow bell pepper, garlic, and stir-fry on high heat until the aroma comes out for about 1 minute. Pour in the sauce and bring to a boil. Add the cornstarch slurry and stir until thickened. Transfer in the fried cauliflower florets. Stir to combine. Lastly, add the scallions. Serve!

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