Gobi Manchuria Recipe

Trim the cauliflower into medium bite-sized florets, rinse and pat dry thoroughly. Excess moisture prevents batter adhesion and causes oil splatter.

In a large bowl combine all-purpose flour, cornstarch, rice flour (if using), baking powder, salt, and black pepper. Mix well so the dry ingredients are uniform.

Stir in the ginger-garlic paste, then add cold water a tablespoon at a time to create a slightly thick, smooth batter that coats but is not overly runny — it should cling to the florets. If batter seems too thick, add up to 1–2 tbs more cold water.

Toss the cauliflower florets in the batter, making sure each piece is evenly coated. Let them rest for 5 minutes so the batter adheres.

Heat oil in a deep pan or wok to 175–180°C (350–360°F). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and rise immediately.

Fry the battered florets in batches (do not overcrowd) for 3–4 minutes per batch until golden and crisp. Remove with a slotted spoon and drain on a wire rack or paper towels. For extra crispness, you may double-fry: return the drained florets to hot oil (180–190°C) for 45–60 seconds, then drain again.

Mix the sauce: in a small bowl combine dark soy sauce, light soy sauce, tomato ketchup, chili sauce, white vinegar, sugar and 3 tbs water. Stir until sugar dissolves. In a separate tiny bowl whisk 1 tsp cornstarch with 1–2 tbs water to make a slurry.

Heat 2 tbs vegetable oil in a wide skillet or wok over medium-high heat until shimmering.

Add the finely minced garlic, minced ginger, and the white part of the sliced spring onions. Stir-fry for 20–30 seconds until aromatic but not browned.

Add the sliced green chilies and pour in the prepared sauce mixture. Bring to a simmer and cook 30–45 seconds to meld flavors.

Stir the cornstarch slurry once more and add it to the simmering sauce. Cook for 20–30 seconds while stirring — the sauce should thicken to a glossy, slightly sticky lacquer. If it becomes too thick, add 1 tbs water to loosen.

Lower heat to medium, add the fried cauliflower florets to the wok and toss quickly so each floret is evenly coated with the glossy sauce. Work in batches if necessary to avoid breaking the crust. Toss for 1–2 minutes until heated through and the sauce clings to the cauliflower.

Finish with a drizzle of sesame oil, a grind of black pepper, and most of the chopped green parts of the spring onions. Toss once more and transfer to a serving plate. Garnish with remaining spring onion greens.