Gobi Manchurian
A popular Indo-Chinese appetizer, Gobi Manchurian features crispy fried cauliflower florets tossed in a sweet, sour, and spicy sauce. This vegan version offers a delightful balance of textures and flavors.
Izvorni recept autora Forkin
- Ukupno vrijeme
- 45 min
- Porcije
- 4
- Težina
- Srednje
- Po porciji
- 336 kcal
Informacije o alergenima: može sadržavati gluten i soja. Ako imate alergiju, uvijek provjerite ambalažu sastojaka.
Priprema
Sastojci
Sastojci
- 500 gcauliflower, cut into florets
- 3 šalicavegetable oil, for deep frying
batter
- 0,5 šalicaall-purpose flour
- 0,25 šalicacornstarch
- 1 žličicaginger garlic paste
- 0,5 žličicasalt
- 0,25 žličicablack pepper, ground
- 0,5 šalicawater
sauce
- 1 žlicaginger, finely chopped
- 1 žlicagarlic, finely chopped
- 1 komgreen chili, slit
- 0,25 komyellow onion, finely chopped
- 0,5 kombell pepper, diced
- 2 žlicasoy sauce
- 2 žlicatomato ketchup
- 1 žlicachili sauce
- 1 žličicarice vinegar
- 1 žličicasugar
slurry
- 1 žličicacornstarch
- 2 žlicawater
garnish
- 2 komscallion, chopped
Oprema
slotted spoon · wok · deep pan · paper towels · large bowl · whisk
Postupak
Korak po korak
- 1
In a large bowl, combine the all-purpose flour, cornstarch, ginger garlic paste, salt, and black pepper for the batter.
Oko 2 min
- 2
Gradually add water to the dry ingredients, whisking until you have a smooth, lump-free batter of medium consistency.
Oko 3 min
Napomena kuhara: The batter should be thick enough to coat the cauliflower florets.
- 3
Add the cauliflower florets to the batter and toss gently to ensure they are fully coated.
Oko 2 min
- 4
Heat the vegetable oil in a deep pan or wok over medium-high heat until it reaches about 170°C (340°F).
Oko 5 min
Napomena kuhara: Test the oil temperature by dropping a small amount of batter; it should sizzle and rise immediately.
- 5
Carefully drop the battered cauliflower florets into the hot oil, frying them in batches to avoid overcrowding the pan.
Oko 8 min
Napomena kuhara: Overcrowding will lower the oil temperature and make the cauliflower soggy.
- 6
Fry each batch for 3-4 minutes, or until the cauliflower is golden brown and crispy.
- 7
Remove the fried cauliflower with a slotted spoon and place it on a plate lined with paper towels to drain excess oil.
Oko 1 min
- 8
In a separate pan or wok, heat a tablespoon of the remaining vegetable oil over medium heat.
Oko 1 min
- 9
Add the chopped ginger, garlic, and green chili, and sauté for 30 seconds until fragrant.
Oko 1 min
- 10
Stir in the chopped yellow onion and diced bell pepper, cooking for 2-3 minutes until they begin to soften.
Oko 3 min
Napomena kuhara: Do not overcook the vegetables; they should retain a slight crunch.
- 11
Add the soy sauce, tomato ketchup, chili sauce, rice vinegar, and sugar to the pan, stirring to combine well.
Oko 1 min
- 12
In a small bowl, whisk together the cornstarch and water to create a slurry.
Oko 1 min
- 13
Pour the cornstarch slurry into the sauce, stirring continuously until the sauce thickens.
Oko 1 min
- 14
Add the fried cauliflower florets to the thickened sauce and toss quickly to coat them evenly.
Oko 1 min
Napomena kuhara: Work quickly to keep the cauliflower crispy.
- 15
Garnish with chopped scallions and serve immediately.
Napomena kuhara: Gobi Manchurian is best enjoyed fresh.
Po porciji
Nutritivne vrijednosti
- Kalorije
- 335,7kcal
- Bjelančevine
- 5,4g
- Ugljikohidrati
- 34,9g
- Masti
- 20,3g
- Vlakna
- 4g
- Šećeri
- 7,1g
Procijenjeno prema količinama sastojaka u receptu. Vrijednosti mogu varirati ovisno o robnim markama i zamjenama.
Pravilno čuvanje
Store leftover Gobi Manchurian in an airtight container in the refrigerator.
Reheat in a pan over medium heat or in an oven until warmed through, though it may lose some crispness.