Photograph of the finished Gobi manchurian Indian

India · Súp lơ chiên xốt Mãn Châu

Gobi manchurian Indian

45 min Hands-on time
MediumDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of White cauliflower White cauliflower 3.5 lb
  • Photograph of Cornstarch Cornstarch 8.5 oz
  • Photograph of Flour Flour 7.1 oz
  • Photograph of Chilli sauce Chilli sauce 5.6 oz
  • Photograph of Soy sauce Soy sauce ½ cup
  • Photograph of Garlic Garlic 32 cloves
  • Photograph of Ginger Ginger 2.8 oz
  • Photograph of Oil Oil 5 ⅛ cups
  • Photograph of Spring onion Spring onion 4.2 oz
  • Photograph of Rice vinegar Rice vinegar ⅓ cup

Method

  1. 1 Blanch the cauliflower florets for 90 seconds, then soak them in ice water and pat them dry.
  2. 2 Mix cornstarch with flour and water until you have a paste thick enough to coat the cauliflower florets.
  3. 3 Fry at 180 degrees for 3 minutes, then remove and fry a second time for 45 seconds to make the crust crispy for longer.
  4. 4 Sauté minced garlic and ginger, then add chili paste, soy sauce, and vinegar and simmer for 90 seconds until thickened.
  5. 5 Pour the cauliflower into the sauce pan, swirl the pan for 20 seconds, and serve immediately.
  6. 6 Mix the sauce at the table or right before serving; leaving it in the sauce for too long will make the crust soggy.

With an appliance

  • Air fryer 40 min

    Step 3: Spray oil evenly, then steam in a hot air pot at 200 degrees for 16 minutes, shaking the basket twice.

Start cooking