Gobi Manchuria Recipe

Prepare cauliflower

Wash the cauliflower and cut into medium bite-sized florets. Pat dry with a kitchen towel — excess surface moisture makes batter weak.

Make batter

In a large bowl combine 3 tbs all-purpose flour, 3 tbs cornstarch, 2 tbs rice flour, 1 tsp ginger-garlic paste, 1 tsp salt, 1 tsp black pepper. Gradually whisk in about 120 ml cold water until you get a thick, slightly lumpy batter that coats the back of a spoon. Adjust water a little if too thick or too thin. Batter should cling to florets.

Coat florets

Toss florets into the batter so each piece is evenly coated. Shake off excess batter so coating is even but not dripping.

Heat oil

In a deep skillet or wok, heat about 600 ml vegetable oil over medium-high heat until it reaches 175–180°C (350–360°F) or a small piece of batter sizzles and rises immediately.

Fry in batches

Carefully slide battered florets into hot oil in a single layer; do not overcrowd. Fry 4–6 minutes per batch, turning occasionally, until golden and crisp. Remove with a slotted spoon and drain on paper towels. Repeat with remaining florets. If you prefer extra-crispy cauliflower, double-fry: fry until pale-golden, drain 1–2 minutes, then return to oil briefly until deep golden and crisp.

Prep aromatics and sauces

While cauliflower fries, mix 120 ml water (or veg stock), 2 tbs soy sauce, 3 tbs tomato ketchup, 1 tbs chili sauce, 1 tsp vinegar and 1 tsp sugar in a small bowl. Prepare 1 tbs cornstarch slurry by mixing 1 tbs cornstarch with 2 tbs cold water; set aside.

Sauté aromatics

Wipe out the wok, then heat 2 tbs vegetable oil over medium-high heat. Add the finely chopped garlic (4 cloves) and chopped ginger (1 tbs). Stir-fry 20–30 seconds until aromatic but not browned. Add 2 green chilies (slit or chopped) and the white parts of 3 spring onion stalks. Stir 30–45 seconds until softened.

Build sauce

Pour in the mixed soy-tomato-chili mixture and bring to a gentle boil. Taste and add 0.5 tsp salt and 0.5 tsp ground black pepper if needed. Let the sauce simmer 1–2 minutes to meld flavors.

Thicken sauce

Stir the prepared cornstarch slurry to recombine, then slowly drizzle into the simmering sauce while stirring continuously. Cook 1–2 minutes until sauce turns glossy and thick enough to coat a spoon. If sauce becomes too thick, add 1–2 tbs water to loosen.

Toss and finish

Add the fried cauliflower florets to the sauce and toss gently to coat evenly, cooking 1 minute so florets absorb the sauce but remain crisp. Add the sliced green spring onion tops and toss once more. Remove from heat.

Transfer Gobi Manchurian to a serving plate. Sprinkle additional spring onion greens and sesame seeds if using. Serve immediately with lemon wedges on the side. Gobi Manchurian is best enjoyed hot and crisp as an appetizer or with fried rice/noodles as a main.