GOBI MANCHURIAN (INDIAN-CHINESE FRIED CAULIFLOWER)
4 to 6 servings
This lesser-known, spicy cousin of General Tso’s chicken was concocted by Chinese restaurateurs in India. Though not typical, we sometimes like to coat the cauliflower in ½ batch Pakora Batter.
Please read about Deep-Frying.
In a small bowl, combine and set aside:
- ¼ cup ketchup, store-bought or homemade
- 1 tablespoon soy sauce
- 1 tablespoon distilled white or rice vinegar
- (2 teaspoons toasted sesame oil)
In a second small bowl, combine and set aside:
- ¼ cup cold water
- 1 tablespoon cornstarch
Trim and cut into bite-sized florets:
- 1 medium head cauliflower (about 1¼ pounds)
Prepare:
- Cornstarch Batter, adding 1 tablespoon curry powder or Garam Masala
Heat to 375°F in a Dutch oven, wok, or large heavy saucepan:
- 2 inches vegetable oil
Preheat the oven to 200°F and line a baking sheet with paper towels. Coat the cauliflower in the batter and fry in batches until deep golden brown and crispy, about 4 minutes. Do not crowd the pot, and check the temperature of the oil frequently to make sure that it stays around 375°F. Transfer the florets using a spider or slotted spoon to the lined baking sheet and keep warm in the oven as you fry the remaining florets.
Heat in a large saucepan or wok over medium-high heat until hot:
- 2 tablespoons vegetable oil
Add and sauté until softened:
- 1 medium onion, finely chopped
Add and cook, stirring, until fragrant and just starting to brown:
- 3 to 6 serrano peppers, seeded, if desired, and chopped
- 4 garlic cloves, minced
- 1-inch piece ginger, peeled and minced or grated
Add the ketchup mixture and bring to a simmer. Give the cornstarch mixture a stir, add to the sauce, and stir. When the sauce thickens, add the cauliflower and toss with the sauce. Serve topped generously with:
- Chopped cilantro
- Chopped green onions