Cauliflower manchurian

Portion size: Serves 2 as a starter or side
Prep time 10 min. Cook time 12 min
Difficulty: easy

Learn how to make perfectly crispy cauliflower Manchurian (gobi Manchurian) with this recipe from London Indo-Chinese restaurant group Fatt Pundit.

Authentic flavours: Supposedly invented in the 1970s by a Chinese chef working in Mumbai, Manchurian is a classic example of Indo-Chinese food – soy sauce used with garlic, chilli and ginger. It’s often made with chicken, but cauliflower is popular too.
Vegan starter: With just 12 minutes cooking time, this crispy cauliflower makes the perfect easy, budget-friendly vegan starter. Try it as part of a vegan fakeaway spread.
Scale it up: You can easily double this recipe – cook the cauliflower in batches so you don’t overcrowd the wok (it gets reheated when it’s returned to the wok later anyway).

Try Fatt Pundit’s lollipop chicken next.

Join Extradelicious to unlock Cook Mode

Ingredients

400g cauliflower, cut into medium-size florets
5 tbsp plain flour
5½ tbsp cornflour
200ml vegetable oil to deep-fry
5 garlic cloves, finely chopped
5cm piece ginger, finely chopped
2-3 green chillies, finely chopped
50g onion (about ½ onion), finely chopped
25g spring onions, finely chopped
½ tsp light soy sauce
2 tbsp dark soy sauce
3 tbsp finely chopped coriander

Join Extradelicious to unlock Cook Mode

Method

Put the cauliflower, flour, 5 tbsp of the cornflour and a pinch of salt in a bowl. Add a few splashes of water to create a thick batter, then toss and mix well to coat the cauliflower completely.
Pour the oil into a wok over a high heat. It’s ready when a drop of batter instantly sizzles and hardens. Add the cauliflower carefully, working in batches and separating the florets with a spoon or tongs if they stick together. Fry for 2-3 minutes until lightly crisp, then drain on kitchen paper. Don’t worry if they’re not very brown as they are fried again later. Keep the oil-filled wok over a medium heat.
Add 2-3 tbsp of the oil from the wok to a large pan over a medium heat. Add the garlic, ginger and chillies, then stir-fry for a minute or so until fragrant. Add the onion and spring onions, then stir-fry for another 2 minutes. Pour in both soy sauces and two thirds of the coriander, along with 100ml water. Cook, stirring occasionally, for 2-3 minutes.
Recipe continues after advertising adslot-recipe-4
Meanwhile, return the cauliflower florets to the hot oil in the wok and deep-fry again until very crisp and golden brown.
Mix the remaining ½ tbsp cornflour with a splash of water to make a slurry, then add this to the sauce, stirring until thickened. Swiftly transfer the cauliflower to the sauce using a slotted spoon, then toss and mix well for 1 minute to coat each floret. Do this quickly, otherwise you risk the cauliflower losing its crunch. Serve immediately, sprinkled with the remaining coriander.

Nutrition

465kcals Calories
14g (1.1g saturated) Fat
6.5g Protein
77g (6.3g sugars) Carbs
3.5g Fibre
2.9g Salt

Cook smarter

Not to be confused with the former Southeast Asian region known as Indochina, Indo-Chinese food is a unique fusion of Indian and Chinese cooking techniques and flavours. It came about via Chinese immigrants who settled in Kolkata when it was under British rule (and known as Calcutta). Many started restaurants, with the Chinese chefs including the local vegetables and spices in their cooking. It quickly spread throughout the country and evolved into a sort of Indian version of the UK’s Chinese takeaways.