Gobi Manchurian / Cauliflower Manchurian

Chinese specialty with Soya ,Chili and Tomato Sauce.

Yield: 4 Serving

Ingredients:

  Cauliflower                      1 Big Size (600 Grams) (Cut into the florets)
  All Purpose Flour             1 1/2 Cup
  Corn Starch Powder         6 Teaspoon
  Water                               1/4 Cup
  Ginger-Garlic Paste         6 Teaspoon
  Oil                                   4 Cups + 3 Teaspoon
  Onion                              1 Medium (Finely Chopped)
  Soya Sauce                     1 Teaspoon (+ 1/2 Teaspoon if need dark color)
  Red Chili Sauce              1/2 Teaspoon( Adjust to your Taste)
  Tomato Sauce                 1 1/2 Teaspoon (Use Maggi,Heinz Tomato Ketchup)
  Ajinomoto                       1/8 Teaspoon (Make it less as much as you can)
  Salt                                   Adjust to taste
  Cilantro                           A small Bunch

Direction:

 Heat 4 Cups of oil in the wok for deep frying the Cauliflower florets on medium heat. Prepare Batter by mixing All purpose flour, 4 Teaspoon of ginger-garlic paste,Salt 1/4 Teaspoon,water and corn starch powder.Make batter smooth, then dip the cauliflower florets and now deep fry until turns golden in color florets.

After all the cauliflower florets done with frying ,keep on the tissue paper to soak excess of the oil. Heat 3 Teaspoon of oil in the wok ,add onion,ginger-garlic paste 2 teaspoon fry for 3-4 minutes then add fried cauliflower florets.Mix well and add soya sauce,red chili sauce , salt, ajinomoto and tomato ketchup.

Toss it well and garnish with finely chopped clinatro.


Notes:

1. Never chop Cauliflower by knife it will turn into small and waste of the residue left.
2. Adding Cornstarch into batter give a little crispness to the dumpling.