Gobi Manchurian

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   In a large bowl, combine the all-purpose flour, cornstarch, ginger garlic paste, salt, and black pepper for the batter.

   Ca. 2 min.

2. 2

   Gradually add water to the dry ingredients, whisking until you have a smooth, lump-free batter of medium consistency.

   Ca. 3 min.

   Kokkens note: The batter should be thick enough to coat the cauliflower florets.

3. 3

   Add the cauliflower florets to the batter and toss gently to ensure they are fully coated.

   Ca. 2 min.

4. 4

   Heat the vegetable oil in a deep pan or wok over medium-high heat until it reaches about 170°C (340°F).

   Ca. 5 min.

   Kokkens note: Test the oil temperature by dropping a small amount of batter; it should sizzle and rise immediately.

5. 5

   Carefully drop the battered cauliflower florets into the hot oil, frying them in batches to avoid overcrowding the pan.

   Ca. 8 min.

   Kokkens note: Overcrowding will lower the oil temperature and make the cauliflower soggy.

6. 6

   Fry each batch for 3-4 minutes, or until the cauliflower is golden brown and crispy.

7. 7

   Remove the fried cauliflower with a slotted spoon and place it on a plate lined with paper towels to drain excess oil.

   Ca. 1 min.

8. 8

   In a separate pan or wok, heat a tablespoon of the remaining vegetable oil over medium heat.

   Ca. 1 min.

9. 9

   Add the chopped ginger, garlic, and green chili, and sauté for 30 seconds until fragrant.

   Ca. 1 min.

10. 10

    Stir in the chopped yellow onion and diced bell pepper, cooking for 2-3 minutes until they begin to soften.

    Ca. 3 min.

    Kokkens note: Do not overcook the vegetables; they should retain a slight crunch.

11. 11

    Add the soy sauce, tomato ketchup, chili sauce, rice vinegar, and sugar to the pan, stirring to combine well.

    Ca. 1 min.

12. 12

    In a small bowl, whisk together the cornstarch and water to create a slurry.

    Ca. 1 min.

13. 13

    Pour the cornstarch slurry into the sauce, stirring continuously until the sauce thickens.

    Ca. 1 min.

14. 14

    Add the fried cauliflower florets to the thickened sauce and toss quickly to coat them evenly.

    Ca. 1 min.

    Kokkens note: Work quickly to keep the cauliflower crispy.

15. 15

    Garnish with chopped scallions and serve immediately.

    Kokkens note: Gobi Manchurian is best enjoyed fresh.