AppetizerSnack

Gobi Manchurian

Name: Gobi Manchurian
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4人分
Cuisine: indian, chinese
Ingredients: 500 g cauliflower cut into florets; 0.5 カップ all-purpose flour; 0.25 カップ cornstarch; 1 小さじ ginger garlic paste; 0.5 小さじ salt; 0.25 小さじ black pepper ground; 0.5 カップ water; 3 カップ vegetable oil for deep frying; 1 大さじ ginger finely chopped; 1 大さじ garlic finely chopped; 1 個 green chili slit; 0.25 個 yellow onion finely chopped; 0.5 個 bell pepper diced; 2 大さじ soy sauce; 2 大さじ tomato ketchup; 1 大さじ chili sauce; 1 小さじ rice vinegar; 1 小さじ sugar; 1 小さじ cornstarch; 2 大さじ water; 2 個 scallion chopped

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.

Forkinによるオリジナルレシピ

合計時間: 45 分
人数: 4
難易度: 普通
1人分: 336 kcal

アレルゲン情報： グルテン、大豆を含む可能性があります。アレルギーがある場合は、必ず材料の包装を確認してください。

下ごしらえ

材料

500 gcauliflower, cut into florets
3 カップvegetable oil, for deep frying

batter

0.5 カップall-purpose flour
0.25 カップcornstarch
1 小さじginger garlic paste
0.5 小さじsalt
0.25 小さじblack pepper, ground
0.5 カップwater

sauce

1 大さじginger, finely chopped
1 大さじgarlic, finely chopped
1 個green chili, slit
0.25 個yellow onion, finely chopped
0.5 個bell pepper, diced
2 大さじsoy sauce
2 大さじtomato ketchup
1 大さじchili sauce
1 小さじrice vinegar
1 小さじsugar

slurry

1 小さじcornstarch
2 大さじwater

garnish

2 個scallion, chopped

調理器具

slotted spoon · wok · deep pan · paper towels · large bowl · whisk

作り方

手順

1
In a large bowl, combine the all-purpose flour, cornstarch, ginger garlic paste, salt, and black pepper for the batter.
約2 分
2
Gradually add water to the dry ingredients, whisking until you have a smooth, lump-free batter of medium consistency.
約3 分
調理のヒント： 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.
約2 分
4
Heat the vegetable oil in a deep pan or wok over medium-high heat until it reaches about 170°C (340°F).
約5 分
調理のヒント： 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.
約8 分
調理のヒント： 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.
約1 分
8
In a separate pan or wok, heat a tablespoon of the remaining vegetable oil over medium heat.
約1 分
9
Add the chopped ginger, garlic, and green chili, and sauté for 30 seconds until fragrant.
約1 分
10
Stir in the chopped yellow onion and diced bell pepper, cooking for 2-3 minutes until they begin to soften.
約3 分
調理のヒント： 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.
約1 分
12
In a small bowl, whisk together the cornstarch and water to create a slurry.
約1 分
13
Pour the cornstarch slurry into the sauce, stirring continuously until the sauce thickens.
約1 分
14
Add the fried cauliflower florets to the thickened sauce and toss quickly to coat them evenly.
約1 分
調理のヒント： Work quickly to keep the cauliflower crispy.
15
Garnish with chopped scallions and serve immediately.
調理のヒント： Gobi Manchurian is best enjoyed fresh.

1人分

栄養情報

65%スコア

カロリー: 335.7kcal
たんぱく質: 5.4g
炭水化物: 34.9g
脂質: 20.3g
食物繊維: 4g
糖類: 7.1g

レシピの材料と分量から算出した推定値です。ブランドや材料の置き換えによって変わる場合があります。

おいしく保存

保存方法

Store leftover Gobi Manchurian in an airtight container in the refrigerator.

温め直し

Reheat in a pan over medium heat or in an oven until warmed through, though it may lose some crispness.