Gobi Manchurian (Cauliflower In A Sweet Sour Spicy Sauce)

1. 1

   Cut the cauliflower into medium to large size florets & wash them thoroughly. Allow them to dry completely before adding them to the batter. If there is any water remaining in the florets it will make the batter runny.

2. 2

   Mix all batter ingredients together. Add the water last, slowly to create a fairly thick batter. Add the dry cauliflower florets & mix well so that each floret gets well coated with the batter. Marinate for between 30 minutes to 4 hours.

3. 3

   When ready to make the dish, heat oil in a deep sided pan on medium-high heat. Once the oil is hot, lower the heat to medium and add the florets a few at a time deep frying until golden brown and crispy. Don't fry them on high flame as the cauliflower needs to be cooked from inside too.

4. 4

   Remove on absorbent paper to drain any excess oil. Continue frying the remaining florets in similar manner. Keep these crunchy florets aside.

5. 5

   In a small container, mix the soy sauce, ketchup, sriracha sauce and white vinegar. Set aside.

6. 6

   Heat oil in a large frying pan or skillet. Add ginger, garlic paste and white part of the spring onions. Saute for two minutes then add the sauce. Mix well and saute for 1 min until the sauce thickens. Add 1/2 tsp sesame seeds (reserve 1/2 tsp sesame seeds for garnishing) along with the salt & pepper, to taste.

7. 7

   Just before serving, increase the heat to high and add the crunchy florets into the sauce. Stir fry for 2 mins so that the florets get well coated with the sauce. Garnish with the spring onion greens and remaining sesame seeds. Serve hot.

* Per serving · 4 servings · Values may vary.