Crispy Gobi Manchurian
This Gobi Manchurian recipe creates irresistibly crispy fried cauliflower coated in a sweet, tangy, spicy, and umami-rich Indo-Chinese sauce. Perfect as a show-stopping appetizer for any gathering, this dish is naturally vegan and can be made gluten-free with a simple flour substitution.
Instructions
- 1
Make the Manchurian Sauce. Mix together soy sauce or tamari (2 tbsp), sambal oelek or chili-garlic sauce (1.5 tbsp), organic ketchup (3 tbsp), organic brown sugar (2 tbsp), toasted sesame oil (1 tsp), and distilled white vinegar (1 tbsp) in a bowl. Set aside. In a small bowl, stir together the cornstarch (0.5 tbsp) and cold water (1 tbsp) until well combined.
- 2
Heat a flat-bottomed wok over medium-high heat until it just starts to smoke. Then add neutral-flavored oil of choice (3 tbsp) and swirl the pan up the sides. Add the piece ginger (1 inch), garlic (5 cloves), and 2 serrano peppers (1 to). Cook for minute (1), shaking the pan or stirring frequently.
- 3
Add the shallot (1 large), scallions (6) whites and light green parts, and (60g) green bell pepper (0.5 cup), and season with a pinch of salt. Cook for 4 minutes (3 to), stirring or shaking the pan often, or until the aromatics start to get some color.
- 4
Add the sauce mixture and stir fry for minute (1), stirring frequently. Stir the [cornstarch slurry] again to incorporate, then pour it into the pan. Mix well and stir until the sauce turns glossy and thickens quickly. Turn off the heat and allow the sauce to cool to room temperature.
- 5
Make the cauliflower batter: mix together the + 1 tbsp (70g) all-purpose flour (0.5 cup), + 2 tbsp (45g) cornstarch (0.25 cup), grated garlic (1 tsp), finely grated ginger (1 tsp), Kashmiri red chili powder (0.75 tsp), and kosher salt (0.75 tsp) in a large bowl. Gradually pour in the (120 ml) water (0.5 cup) and whisk until lump-free and thick.
- 6
Heat the [vegetable oil]. Add enough [vegetable oil] to a saucepan or deep heavy-bottomed pan for deep frying (no more than 0.5 full). Heat over medium heat. Line a large plate with a few paper towels.
- 7
Coat the florets: add a few [cauliflower florets] to the batter and use a silicone spatula to toss until coated. Continue adding a few more [cauliflower florets] until they're all coated.
- 8
Fry the cauliflower: once the [vegetable oil] is at 335º-350ºF, lift out 0.5 of the [cauliflower florets] using a slotted spoon and add to the hot [vegetable oil]. Wait minute (1) before stirring. Fry for a total of 10 minutes (6 to), stirring occasionally, until golden brown.
- 9
Scoop out the [cauliflower florets] with a spider or slotted spoon, gently shake off excess [vegetable oil], and strain onto the paper towel-lined surface. Pry apart any stuck [cauliflower florets].
- 10
Allow the [vegetable oil] to return to 335º-350ºF (about 2 minutes (1 to)). Meanwhile, gently stir the remaining [cauliflower florets] in the batter. Repeat the frying process with the second half of the [cauliflower florets].
- 11
Increase the heat to high and wait until the [vegetable oil] is at 375-400ºF (takes 6 minutes (3 to)). Replace the paper towels with new ones.
- 12
Use the spider or spoon to add all of the [cauliflower florets] to the [vegetable oil] and flash fry briefly, until deeply golden browned (20-30 seconds for rice flour, minute (1) for all-purpose flour). Strain onto new paper towels and sprinkle lightly with [kosher salt].
- 13
Coat the cauliflower in sauce. When the [cauliflower florets] are done frying, add them to the cooled [Manchurian sauce] (off the heat) and mix gently until well coated. Garnish with the reserved [scallion greens] and [chopped fresh cilantro]. Serve immediately.
Nutrition Facts
Per portion