Gobi Manchurian
Deep-fried cauliflower florets are tossed in a sweet, spicy and tangy sauce to create Gobi Manchurian. This dish is usually an appetiser or entrée however, can also work well as a side dish. It also is very tasty as a filling for a sandwich if you have leftovers!
Ingredients
Sweet Chilli Sauce
- 1/3 Cup Rice Wine Vinegar
- 1/3 Cup Caster Sugar
- 1/2 tbl Soy Sauce
- 2 tbl Dried Chilli Flakes
- 1/4 tsp Asafoetida
- 1/2 cup Water
- 1 tsp Corn Flour
- 2 tsp Cold Water
Manchurian Sauce
- 1 Brown Onion Chopped Finely
- 3 cloves Garlic Chopped Finely
- 1 tbl Finely grated Ginger
- 1 red capsicum (medium sized) chopped finely
- 1 green capsicum (medium sized) chopped finely
- 1 tbl Tomato Paste
- 1 tbl Soy Sauce
- 1 tsp Balsamic Vinegar
- 1 tsp Salt to taste
Cauliflower Florets
- 1 Medium head cauliflower cut into medium size florets
- 1 Cup Plain Flour
- 1/3 Cup Corn Flour
- 1 Cup Water
- 1 tsp Garlic Powder
- 1 tsp Ginger Powder
- 1 tsp Onion Powder
- 1 tsp Coriander Powder
- 1 tsp Salt add salt to taste.
Instructions
Sweet Chilli Sauce
- Add all of the ingredients to a saucepan excluding the cornflour and 2 tsp water.
- Bring the mixture to a boil on medium/high heat, stirring regularly to ensure the sugar melts and is evenly dispersed. Then simmer on low for 5 minutes stirring regularly.
- Mix the corn flour and water until completely dissolved.
- Add the corn flour / water mix to the saucepan and cook on low for 5 more minutes until the mixture has thickened slightly, stirring regularly.
Manchurian Sauce
- In a medium saucepan add 1 tbl olive oil and bring it to medium heat. Add the chopped onion and sauté on medium heat until the onion becomes translucent, about 5 minutes.
- Add the garlic and ginger to the pan and sauté for 1 minute, until aromatic.
- Add the chopped capsicums to the pan and sauté for 5 minutes, until softened.
- Add 1 tsp of salt, the blended tomato, soy sauce and balsamic vinegar to the pan and cook for one minute.
- Add 2 cups of water to the pan. Bring to the boil and then lower the heat to medium / low and cook for 15 minutes, stirring regularly.
- With a masher gently mash up the ingredients in the pan so that they're softened.
- Add the sweet chilli sauce to the pan. Cook on low medium heat for 10 minutes until mixture thickens.
- Add salt to taste.
Cauliflower Florets
- In a medium size bowl combine the flours, spices and salt. Add the water and whisk the mixture until combined and smooth.
- In a large pan, heat the oil for frying on medium heat. The oil is ready for frying once it reaches 180C (350F). You can also check that the oil is ready by dropping a small amount of the batter into it. If the batter browns without burning and rises to the surface, the oil is ready.
- Dip the florets into the batter one by one, shaking off the excess. Gently drop the coated florets into the oil and fry for about 4 -5 minutes until golden brown with some darker spots around and well cooked.
- Drain the florets on either a wire or a plate lined with paper towels.
Gobi Manchurian
- Once all the florets have been fried combine the cauliflower with the sauce. Garnish with finely chopped coriander and spring onion to your liking.
Video
Nutrition
Calories: 329kcalCarbohydrates: 72gProtein: 9gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 1678mgPotassium: 866mgFiber: 9gSugar: 24gVitamin A: 3290IUVitamin C: 135mgCalcium: 92mgIron: 4mg
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