Cauliflower Manchurian

By jeenikeen

Ingredients

• 15 cauliflower florets of lemon size
• 3 tablespoons corn flour
• 5 tablespoons all purpose flour
• 1/4 cup water
• 1 teaspoon black pepper powder
• Salt to taste oil for deep frying
• 1/2 cup chopped spring onions
• 1 tablespoon finely chopped garlic
• 2 teaspoons finely chopped green chillies
• 2 teaspoons finely chopped ginger
• 1 tablespoon corn flour
• 1 cup water or vegetable stock
• 1 tablespoon soy sauce
• 1 tablespoon tomato ketchup
• 1 teaspoon red chilli sauce (asian style)
• 1 tablespoon vegetable/sunflower oil
• Salt to taste

Details

Servings 4
Adapted from archanaskitchen.com

Preparation

Step 1

For Manchurian Cauliflower:

Heat oil in a wok or a deep fryer.

In the meanwhile, dissolve the corn flour and all purpose flour along with pepper and salt in water.

Add the cauliflower florets and mix until the florets get coated with the flour mixture. Add about 5 florets (or the amount your deep fryer /wok can hold) at a time into the hot oil and fry until golden brown. Remove from oil and drain in paper towels. Keep aside.

For Sauce:

Mix the corn flour with 1/4 cup of water.

Add soya sauce, ketchup, chilli sauce and salt.

Heat oil in a wok or frying pan on high heat; add garlic, ginger, green chillies, spring onions and stir fry for a few seconds.

Add the corn flour mixture to the above and cook for a few minutes until thick and the corn flour is cooked. Turn off heat.

Toss the Fried Cauliflower with the Manchurian Sauce and serve.

Garnish with spring onion leaves and extra green chillies if you like it spicy.