Gobi Manchurian
Ingredients
- 600 gCauliflower (in small florets)
- 100 gWheat flour (sifted)
- 60 gCorn starch
- 4 pcGarlic (finely minced)
- 1 tspGinger ground
- 1 tspHot pepper en poudre
- 500 mlPeanut oil (for frying)
- 1 pcRed onion (diced)
- 1 pcGreen bell pepper (diced)
- 2 pcThai chili (sliced)
- 3 tbspsoy sauce
- 1 tbspRice vinegar
- 1 tspWhite sugar
- 2 tbspTomato caviar
- 2 pcSpring onion, sauté/poêlé sans matière grasse (thinly sliced)
- 150 mlMineral water
- 3 tbspKetchup
Method
Crispy cauliflower florets tossed in a glossy, spicy brown sauce. A perfect balance of tender vegetable hearts and a punchy ginger-soy glaze with a signature crunch.
- 1
Cut the cauliflower into regular small florets. Blanch them for 3 minutes in boiling salted water; they should remain firm. Drain carefully.
- 2
Mix the flour, cornstarch, ground ginger, and chili powder with a little mineral water to obtain a thick batter that coats the spoon. Dip the florets in it, then fry them in hot peanut oil until the crust is golden and stiff.
- 3
In a wok, sauté the red onion, green bell pepper, and minced garlic with a little oil. The vegetables should be seared but remain crunchy. Add the sliced Thai chili.
- 4
Pour in the soy sauce, rice vinegar, sugar, tomato paste, and ketchup. Add a little cornstarch diluted in water. Let it boil until the sauce thickens and becomes glossy, like a glaze.
- 5
Toss the cauliflower fritters into the wok. Stir vigorously to coat them well with the sauce. Serve immediately, sprinkled with chopped green onions, before the steam softens the crust.
Frequently asked questions
How do you get this dish right?
- The secret is double frying if you want a crunch that lasts.
- Don't overcrowd the wok while frying, or the oil temperature will drop and the fritters will get greasy.
How long does this dish keep?
This dish does not store well; it must be eaten immediately to enjoy the crunch.
