Gobi Manchurian (Cauliflower in a Sweet Sour Spicy Sauce)
photo by JinithA SanjO


- Ready In:
- 40mins
- Ingredients:
- 18
- Serves:
-
4
ingredients
- 1 medium cauliflower, cut into florets
- oil (for deep frying)
-
Batter
- 2⁄3 cup all-purpose flour
- 1⁄2 cup cornstarch
- 2 tablespoons sriracha sauce (Huy Fong recommended)
- salt & freshly ground black pepper, to taste
- 1⁄2 cup water
-
Sauce
- 1 tablespoon vegetable oil
- 4 small spring onions, white part finely chopped
- 4 small spring onions, green part finely chopped
- 1 teaspoon ginger paste
- 1 teaspoon garlic paste
- 2 tablespoons soy sauce
- 2 tablespoons ketchup
- 2 tablespoons sriracha sauce (Huy Fong recommended)
- 2 tablespoons white vinegar
- 1 teaspoon sesame seeds, divided
- salt & freshly ground black pepper, to taste
directions
- Cut the cauliflower into medium to large size florets & wash them thoroughly. Allow them to dry completely before adding them to the batter. If there is any water remaining in the florets it will make the batter runny.
- Mix all batter ingredients together. Add the water last, slowly to create a fairly thick batter. Add the dry cauliflower florets & mix well so that each floret gets well coated with the batter. Marinate for between 30 minutes to 4 hours.
- When ready to make the dish, heat oil in a deep sided pan on medium-high heat. Once the oil is hot, lower the heat to medium and add the florets a few at a time deep frying until golden brown and crispy. Don’t fry them on high flame as the cauliflower needs to be cooked from inside too.
- Remove on absorbent paper to drain any excess oil. Continue frying the remaining florets in similar manner. Keep these crunchy florets aside.
- In a small container, mix the soy sauce, ketchup, sriracha sauce and white vinegar. Set aside.
- Heat oil in a large frying pan or skillet. Add ginger, garlic paste and white part of the spring onions. Saute for two minutes then add the sauce. Mix well and saute for 1 min until the sauce thickens. Add 1/2 tsp sesame seeds (reserve 1/2 tsp sesame seeds for garnishing) along with the salt & pepper, to taste.
- Just before serving, increase the heat to high and add the crunchy florets into the sauce. Stir fry for 2 mins so that the florets get well coated with the sauce. Garnish with the spring onion greens and remaining sesame seeds. Serve hot.
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