Gobi Manchurian

• annokset: 4 servings

Ainekset

750gms cauliflower cut to medium size florets

Oil for frying

90gms corn flour

3 tbsp plain flour

¼ tsp black pepper

Pinch of salt

150mls water

3 tbsp vegetable oil

5 spring onions thinly sliced (save the greens for garnish)

1 tbsp garlic chopped

1 tbsp ginger chopped

3 tbsp chilli garlic sauce

2 tbsp soy sauce

3 tbsp tomato ketchup

1 tbsp vinegar

2 tsp sugar

¼ tsp black pepper

Salt to taste

150mls water

chopped green chillies (optional)

Ohjeet

Method

In a mixing bowl add the corn flour, plain flour, black pepper and salt. Add the water a little at a time making sure to stir well to rid of any lumps. Add the florets to the batter and mix well

Heat oil for deep frying over a medium heat. Add the cauliflower in batches and fry for 5-6 minutes. Make sure to heat is not too high as you want the cauliflower to cook all the way through

Fry as they go crispy and light brown and drain of kitchen paper. Keep warm while you make the sauce

For the gravy heat the oil in a wok or kadhai over a medium heat. Add the white part of the spring onion and fry for 2 minutes. Add the garlic and ginger and fry for a further 2 minutes

Add the chilli garlic sauce, soy and ketchup, stir over a low heat for 1 minute. Now add the vinegar, sugar and black pepper. Season to taste

Add the water and simmer for 2 minutes as the gravy thickens. Add the fried cauliflower florets and stir well coating them in the sauce. Warm through for a minute and turn the heat off and rest for a few minutes as the cauliflower soaks all the gravy flavour. Serve warm with egg fried rice or noodles.