Another favorite in India. Deep fried cauliflower in a spicy Indo Chinese sauce.
Course Main Course
Cuisine Chinese, Indian, Indian Fusion
Prep Time 15 minutesminutes
Cook Time 15 minutesminutes
Servings 4
Calories 404kcal
Equipment
1 Kadai pan, Wok, or large frying pan
Ingredients
1CauliflowerCut into bit size florets, blanched
1cupOilSunflower for frying
Batter for Cauliflower
2tbspCorn flower
4tbspAll purpose flour
⅓cupWaterMore or less
½tspHimalayan pink salt
½tspBlack peppercornFresh ground
Sauce
2tbspHot chili sauce
2tbspSoy sauce
2tbspKetchup
1tbspWhite vinegar
2tspSugar
Manchurian
1tbspoilSunflower
1OnionFinely chopped
1green chiliFinely chopped
2tspGingerFresh, finely chopped
2tspGarlicFresh and finely chopped
½cupWater
1tbspCilantro
Instructions
Prepare the Batter for cauliflower and deep fry
Whisk together the corn flower, all purpose flower, salt, pepper and add water slowly to make a smooth batter.
Heat the cup of oil in a kadai pan to very hot, smoking. Turn down the heat to medium. Coat the cauliflower in the batter then deep fry in the oil until golden brown, about 8 minutes, turning occasionally.
Prepare the sauce
Whisk together the soy sauce, hot chili sauce, ketchup, vinegar and sugar. Set aside.
Putting it all Together
Heat about a tbsp of oil in a large kadai pan. Add the finely chopped onions, the chopped green chilis and cooked until the onions are soft and translucent.
Add the pressed garlic and ginger and stir and cook for a few more minutes.
Add in the prepared sauce and a bit of water. Stir and bring to a slow simmer for a few minutes until it begins to thicken.
Fold in the deep fried battered cauliflower; cooking just to heat.
Remove from heat and toss in the chopped cilantro.
Notes
Serve with plain basmati rice or Hakka Noodles.I've made this without blanching the cauliflower and it turns out just fine.