Spicy Sweet & Sour Cauliflower (Gobi Manchurian)
Gobi Manchurian is a delightful Indian Chinese dish featuring fried cauliflower florets tossed in a tangy, spicy sauce that perfectly balances sweetness and heat. This recipe showcases the culinary fusion of Chinese and Indian flavors, making it a favorite among those who enjoy vibrant, bold tastes. The crispy cauliflower pieces are enveloped in a luscious sauce made from soy sauce, sriracha, and fresh vegetables, creating a sensational dish that’s perfect as an appetizer or a side dish. Serve it hot and watch it disappear from the table!
4
Servings
N/A
Calories
18
Ingredients
Ingredients
Cauliflower
1 medium (cut into florets)
Oil
for deep frying (as needed)
All-purpose flour
2/3 cup (unmeasured)
Cornstarch
1/2 cup (unmeasured)
Sriracha sauce
2 tablespoons (Huy Fong recommended)
Salt
to taste (freshly ground black pepper)
Water
1/2 cup (unmeasured)
Vegetable oil
1 tablespoon (for sautéing)
Spring onions
4 small (white part finely chopped)
Spring onions
4 small (green part finely chopped)
Ginger paste
1 teaspoon (unmeasured)
Garlic paste
1 teaspoon (unmeasured)
Soy sauce
2 tablespoons (unmeasured)
Ketchup
2 tablespoons (unmeasured)
Sriracha sauce
2 tablespoons (Huy Fong recommended)
White vinegar
2 tablespoons (unmeasured)
Sesame seeds
1 teaspoon (divided)
Salt
to taste (freshly ground black pepper)
Instructions
1
Begin by cutting the cauliflower into medium to large florets and wash them thoroughly. Ensure they are completely dry before battering; any remaining moisture can cause the batter to run.
2
In a mixing bowl, combine the all-purpose flour, cornstarch, sriracha sauce, and a pinch of salt and pepper. Gradually add water to form a thick batter. Gently fold in the dry cauliflower florets until well-coated. Let the mixture marinate for 30 minutes to 4 hours.
3
Heat oil in a deep pan over medium-high heat. Once hot, reduce to medium and fry the florets in batches until golden brown and crispy, ensuring that the heat isn’t too high to allow the inside to cook thoroughly. Remove and place the florets on absorbent paper to drain excess oil. Set aside.
4
In a small bowl, whisk together the soy sauce, ketchup, sriracha sauce, and white vinegar. Set the sauce aside.
5
In a large skillet, heat 1 tablespoon of vegetable oil over medium heat. Add the ginger paste, garlic paste, and the white part of the spring onions. Sauté for about 2 minutes until fragrant. Pour in the sauce mixture and cook for another minute until it thickens slightly. Mix in 1/2 teaspoon of sesame seeds and adjust seasoning with salt and pepper.
6
Just before serving, increase the heat to high and quickly add the crispy cauliflower florets to the sauce. Stir-fry for about 2 minutes, ensuring the florets are nicely coated.
7
Garnish the dish with the chopped green spring onions and remaining sesame seeds. Serve hot for the best texture and flavor.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Gobi Manchurian?
Gobi Manchurian is a delightful Indian Chinese fusion dish featuring fried cauliflower florets tossed in a tangy, spicy sauce.
What flavors can I expect from this dish?
This recipe perfectly balances sweetness and heat with a vibrant and bold flavor profile.
Is Spicy Sweet and Sour Cauliflower vegetarian?
Yes, this dish is categorized as vegetarian.
How many servings does this recipe make?
This recipe is designed to serve 4 people.
What size should the cauliflower florets be?
The cauliflower should be cut into medium to large florets.
Why is it important to dry the cauliflower after washing?
The florets must be completely dry because any remaining moisture can cause the batter to run and not stick properly.
What ingredients are in the batter?
The batter consists of all-purpose flour, cornstarch, sriracha sauce, salt, pepper, and water.
How long should I marinate the cauliflower in the batter?
You should let the cauliflower marinate for at least 30 minutes and up to 4 hours.
What is the secret to frying the cauliflower thoroughly?
Fry the florets in batches on medium heat to ensure the heat isn't too high, allowing the inside to cook through while the outside becomes golden and crispy.
How should I drain the oil after frying?
Place the fried florets on absorbent paper to drain excess oil before setting them aside.
What components make up the sweet and sour sauce?
The sauce is made from a mixture of soy sauce, ketchup, sriracha sauce, and white vinegar.
Which brand of sriracha is recommended for this recipe?
Huy Fong sriracha sauce is recommended for both the batter and the sauce.
What aromatics are used in the base of the sauce?
The base uses ginger paste, garlic paste, and the white part of spring onions.
How long should I sauté the ginger and garlic?
Sauté the ginger paste, garlic paste, and spring onions for about 2 minutes until fragrant.
When do I add sesame seeds?
Half of the sesame seeds are mixed into the sauce while cooking, and the remaining half are used as garnish.
When is the best time to add the cauliflower to the sauce?
Add the cauliflower just before serving to maintain the crispy texture.
What heat setting is used for the final stir-fry?
Increase the heat to high for the final 2-minute stir-fry to coat the florets.
What is used to garnish Gobi Manchurian?
The dish is garnished with chopped green spring onions and sesame seeds.
Can this be served as a main course?
While perfect as an appetizer or side dish, it can be served as a main depending on your preference.
How much cornstarch is required?
The recipe calls for 1/2 cup of cornstarch.
How much all-purpose flour is needed?
You will need 2/3 cup of all-purpose flour for the batter.
What type of vinegar is used in the sauce?
Two tablespoons of white vinegar are used to provide the sour element.
How many spring onions are needed?
The recipe uses 4 small spring onions, separated into white and green parts.
Is the ginger and garlic fresh or paste?
The recipe specifies using 1 teaspoon each of ginger paste and garlic paste.
Can I use regular onions instead of spring onions?
The recipe specifically calls for spring onions to achieve the authentic Indian Chinese flavor profile.
How much sriracha is used in total?
A total of 4 tablespoons of sriracha are used: 2 in the batter and 2 in the sauce.
What type of oil is used for sautéing?
One tablespoon of vegetable oil is used for sautéing the aromatics.
Should the sauce be thickened?
Yes, the sauce should be cooked for about a minute until it thickens slightly before adding the cauliflower.
Is the cauliflower boiled before frying?
No, the cauliflower is battered raw and fried on medium heat to cook the inside.
How should Gobi Manchurian be served for the best experience?
It should be served hot immediately after tossing in the sauce to ensure the best texture and flavor.