'Manchurian' is a sub-cuisine of Indian food that brings local flavours to Chinese styles of cooking. Gobi (cauliflower) florets are deep-fried then wok-tossed in a spicy sauce.
- canola oil, for deep frying, plus extra for stir -frying
- 1 large head cauliflower, cut into small florets
- 2 garlic cloves, finely chopped
- 1 tsp grated ginger
- 1 long green chilli, finely chopped
- 3 spring onions, finely sliced (white and green parts separated)
- 2 tbsp soy sauce
- 2 tbsp tomato sauce (ketchup)
- 2 tbsp chilli sauce
- ½ tsp mild red chilli powder
- 1 tsp sugar
- 2 tbsp white vinegar
- ¼ tsp black pepper
- 75 g (½ cup) plain flour
- 2 tbsp cornflour
- 1 tsp mild red Korean chilli powder
- salt and pepper, to season
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Pour the oil for deep-frying into a large saucepan and heat to 160°C.
- Place all the batter ingredients into a large bowl and whisk in about 125 ml (½ cup) water, or enough to form a thick batter. Dredge the cauliflower in the batter and fry for about 6-8 minutes or until very crisp.
- While the cauliflower is frying, heat a wok over medium heat and add about 2 tablespoons of oil. Fry the garlic, ginger, green chilli and the white part of the spring onions until fragrant. Add the remaining ingredients, stir to combine well and bring to a simmer.
- Add the fried cauliflower to the wok and toss to coat in the sauce. Transfer to a plate and scatter with the green spring onion tops. Serve immediately.
Adam Liaw cooks, laughs, and explores culture with some of Australia's most beloved in The Cook Up With Adam Liaw.
Photography by Danielle Abou Karam.