Gobi Manchurian

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.

• Prep time: 25 min
• Cook time: 20 min
• Difficulty: Medium
• Calories: 348
• Protein: 8 g
• Carbs: 47 g
• Fat: 13 g

Ingredients

• 600 g Cauliflower ( in small florets )
• 100 g Wheat flour ( sifted )
• 60 g Corn starch
• 4 piece Garlic ( finely minced )
• 1 tsp Ginger ground
• 1 tsp Hot pepper en poudre
• 500 ml Peanut oil ( for frying )
• 1 piece Red onion ( diced )
• 1 piece Green bell pepper ( diced )
• 2 piece Thai chili ( sliced )
• 3 tbsp soy sauce
• 1 tbsp Rice vinegar
• 1 tsp White sugar
• 2 tbsp Tomato caviar
• 2 piece Spring onion, sauté/poêlé sans matière grasse optional ( thinly sliced )
• 150 ml Mineral water
• 3 tbsp Ketchup

Instructions

1. Cauliflower preparation

   Cut the cauliflower into regular small florets. Blanch them for 3 minutes in boiling salted water; they should remain firm. Drain carefully.

2. Coating and frying

   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. Sauce base

   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. Binding and glazing

   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. Finishing

   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.

Chef's tips

• 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.

Storage

This dish does not store well; it must be eaten immediately to enjoy the crunch.