Gobi Manchurian

Make Ahead and Storage

Eat immediately. The sauce softens the crust within minutes.

Making Gobi Manchurian

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1. Blanch the florets in boiling salted water for 2 minutes, drain, and dry on a cloth.

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2. Whisk the cornflour, plain flour, chilli powder, pepper, salt and water into a batter the thickness of double cream.

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3. Heat the oil to 180°C / 355°F.

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4. Coat the florets in batter and fry in three batches for 4 minutes each, until deep gold. Drain on a rack.

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5. Pour all but 2 tbsp of oil from the pan.

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6. Fry the garlic, ginger, chillies and onion over a high heat for 90 seconds.

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7. Add the soy, ketchup, vinegar and sugar and bring to the boil.

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8. Stir the slurry and pour it in, stirring, until the sauce turns glossy — about 20 seconds.

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9. Add the fried cauliflower and toss for 45 seconds.

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10. Scatter the spring onions over and serve at once.

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A Few Pointers

• Blanch first, then batter. It is the whole trick.
• Dry the florets or the batter slides off.
• A rack, not paper, so the underside stays crisp.

What to Put Next to It

Hakka noodles · Schezwan fried rice · Chilli paneer

Ingredient Swaps

• Out of spring onions? A small regular onion, finely sliced, or a few chives stirred in at the end both cover the job.
• Dried chilli flakes can stand in for the green chillies. Heat varies a great deal between chillies and between jars, so start with a small pinch and add more to taste.
• If you only have ground ginger, a quarter-teaspoon for each tablespoon of fresh is the ratio usually given; it tastes warmer and less bright than the fresh root.

Gobi Manchurian Nutrition Facts

No nutrition figures are given for this recipe: they cannot be worked out reliably from its ingredient list (how much frying oil the food takes up cannot be known from the recipe). Why some recipes have none.