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.
En original oppskrift av Forkin
- Total tid
- 45 min
- Porsjoner
- 4
- Vanskelighetsgrad
- Middels
- Per porsjon
- 336 kcal
Allergeninformasjon: kan inneholde gluten, soya og soyabønner. Kontroller alltid ingredienspakningen hvis du har en allergi.
Forberedelser
Ingredienser
Ingredienser
- 500 gcauliflower, cut into florets
- 3 koppvegetable oil, for deep frying
batter
- 0,5 koppall-purpose flour
- 0,25 koppcornstarch
- 1 tsginger garlic paste
- 0,5 tssalt
- 0,25 tsblack pepper, ground
- 0,5 koppwater
sauce
- 1 ssginger, finely chopped
- 1 ssgarlic, finely chopped
- 1 stk.green chili, slit
- 0,25 stk.yellow onion, finely chopped
- 0,5 stk.bell pepper, diced
- 2 sssoy sauce
- 2 sstomato ketchup
- 1 sschili sauce
- 1 tsrice vinegar
- 1 tssugar
slurry
- 1 tscornstarch
- 2 sswater
garnish
- 2 stk.scallion, chopped
Utstyr
slotted spoon · wok · deep pan · paper towels · large bowl · whisk
Fremgangsmåte
Trinn for trinn
- 1
In a large bowl, combine the all-purpose flour, cornstarch, ginger garlic paste, salt, and black pepper for the batter.
Omtrent 2 min
- 2
Gradually add water to the dry ingredients, whisking until you have a smooth, lump-free batter of medium consistency.
Omtrent 3 min
Kokkens tips: 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.
Omtrent 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).
Omtrent 5 min
Kokkens tips: 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.
Omtrent 8 min
Kokkens tips: 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.
Omtrent 1 min
- 8
In a separate pan or wok, heat a tablespoon of the remaining vegetable oil over medium heat.
Omtrent 1 min
- 9
Add the chopped ginger, garlic, and green chili, and sauté for 30 seconds until fragrant.
Omtrent 1 min
- 10
Stir in the chopped yellow onion and diced bell pepper, cooking for 2-3 minutes until they begin to soften.
Omtrent 3 min
Kokkens tips: 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.
Omtrent 1 min
- 12
In a small bowl, whisk together the cornstarch and water to create a slurry.
Omtrent 1 min
- 13
Pour the cornstarch slurry into the sauce, stirring continuously until the sauce thickens.
Omtrent 1 min
- 14
Add the fried cauliflower florets to the thickened sauce and toss quickly to coat them evenly.
Omtrent 1 min
Kokkens tips: Work quickly to keep the cauliflower crispy.
- 15
Garnish with chopped scallions and serve immediately.
Kokkens tips: Gobi Manchurian is best enjoyed fresh.
Per porsjon
Næringsinnhold
- Kalorier
- 335,7kcal
- Protein
- 5,4g
- Karbohydrater
- 34,9g
- Fett
- 20,3g
- Fiber
- 4g
- Sukker
- 7,1g
Beregnet ut fra ingrediensmengdene i oppskriften. Verdiene kan variere med merkevarer og erstatninger.
Hold den god
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.