Gobi Manchurian

Ingredients

• Cauliflower

  Raw

  250g

• Flour

  All Purpose - Giant

  ½ cup or 60g

• Corn flour

  Whole-grain, yellow

  ¼ cup or 29g

• Chili powder

  Spices

  1 tsp or 3g

• Pepper

  Spices, black

  ⅞ tsp or 2g

• Salt

  Table

  ⅜ tsp or 2g

• Water

  Plain, clean water

  12 tbsp or 177g

• Canola oil

  1g

• Canola oil

  1 ½ tbsp or 21g

• Garlic

  Raw

  1 tbsp or 9g

• Ginger

  Spices, ground

  ½ tbsp or 3g

• Peppers

  Hot chile, sun-dried

  1 pepper or 0.5g

• Onions

  Raw

  ⅓ cup, chopped or 53g

• Green bell pepper

  Sweet, green, raw

  ¼ cup, chopped or 37g

• Soy sauce

  Regular sodium, Shoyu

  1 tbsp or 16g

• Chili sauce

  Peppers, hot, immature green, canned

  2 tbsp or 30g

• Ketchup

  Organic - Green Way

  2 tbsp or 34g

• Chili powder

  Spices

  ½ tsp or 1g

• Apple Cider Vinegar

  Great Value - Great Value

  ½ tbsp or 8g

• Sugar

  White, granulated sugar

  1 tsp or 4g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 tbsp chopped or 12g

Directions

1. Clean 250 grams of gobi and cut the florets to medium size.
2. Add florets to 3 cups of hot water and rest for 5 minutes.
3. Drain the florets completely to a colander or spread on a clean cloth until no moisture remains
4. Heat up the oil for deep frying on a medium heat.
5. Make the batter by adding cornstarch, all-purpose flour, red chilli powder, black pepper and salt to a mixing bowl.
6. Mix and add water little by little as needed and make a free flowing lump free batter. The consistency has to be medium and not too thick or very runny. Adjust salt as needed by tasting the batter. (check video)
7. Add the gobi florets to the batter in batches, coat them well.
8. When the oil turns hot enough, check by dropping a small amount of batter to the hot oil. The batter has to rise without browning. This is the correct temperature.
9. Pick up each cauliflower floret with a spoon or fingers & gently drop them one by one to the hot oil. The flame has to be medium initially and should be increased slightly as more gobi is added. Reduce the flame to medium and fry until the florets turn golden and crisp. Keep stirring in between for even frying.
10. Drain them to a kitchen tissue or a steel colander. Repeat the same steps of adding the rest of the cauliflower florets to the batter, coating them well and then frying them in hot oil until crisp.
11. Mix together red chili powder with little water to a paste and keep aside. This step is optional and is used mainly for the red color.
12. Heat 1 1/2 tablespoons oil in a wide pan.
13. When the oil turns hot, add garlic, ginger and green chilies. Saute for a minute or two.
14. Add spring onions & capscicum pepper; saute on a high flame for 2 mins.
15. Add soy sauce, red chili sauce, tomato ketchup, red chili paste, sugar and vinegar and mix
16. Add water and black pepper and mix.
17. Cook on a medium heat until the sauce thickens, then turn off stove and allow to cool for 1-2 mins.
18. Add the fried cauliflower and stir gently to coat the gobi well with the manchurian sauce.
19. Garnish gobi manchurian with spring onion greens.