SBS Food

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Gobi manchurian

'Manchurian' is a sub-cuisine of Indian food that brings local flavours to Chinese styles of cooking. Gobi (cauliflower) florets are deep-fried then wok-tossed in a spicy sauce.

  • serves

    4

  • prep

    10 minutes

  • cook

    15 minutes

  • difficulty

    Easy

serves

4

people

preparation

10

minutes

cooking

15

minutes

difficulty

Easy

level

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Meat Free Monday

episode The Cook Up with Adam Liaw • 
cooking • 
24m
G
episode The Cook Up with Adam Liaw • 
cooking • 
24m
G

Ingredients

  • canola oil, for deep frying, plus extra for stir -frying
  • 1 large head cauliflower, cut into small florets
  • 2 garlic cloves, finely chopped
  • 1 tsp grated ginger
  • 1 long green chilli, finely chopped
  • 3 spring onions, finely sliced (white and green parts separated)
  • 2 tbsp soy sauce
  • 2 tbsp tomato sauce (ketchup)
  • 2 tbsp chilli sauce
  • ½ tsp mild red chilli powder
  • 1 tsp sugar
  • 2 tbsp white vinegar
  • ¼ tsp black pepper
Batter
  • 75 g (½ cup) plain flour
  • 2 tbsp cornflour
  • 1 tsp mild red Korean chilli powder
  • salt and pepper, to season

Instructions

  1. Pour the oil for deep-frying into a large saucepan and heat to 160°C.
  2. Place all the batter ingredients into a large bowl and whisk in about 125 ml (½ cup) water, or enough to form a thick batter. Dredge the cauliflower in the batter and fry for about 6-8 minutes or until very crisp.
  3. While the cauliflower is frying, heat a wok over medium heat and add about 2 tablespoons of oil. Fry the garlic, ginger, green chilli and the white part of the spring onions until fragrant. Add the remaining ingredients, stir to combine well and bring to a simmer. 
  4. Add the fried cauliflower to the wok and toss to coat in the sauce. Transfer to a plate and scatter with the green spring onion tops. Serve immediately.
 

Photography by Danielle Abou Karam.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Thumbnail of Meat Free Monday

Meat Free Monday

episode The Cook Up with Adam Liaw • 
cooking • 
24m
G
episode The Cook Up with Adam Liaw • 
cooking • 
24m
G

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SBS Food is a 24/7 foodie channel for all Australians, with a focus on simple, authentic and everyday food inspiration from cultures everywhere. NSW stream only.
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Published

By Adam Liaw
Source: SBS



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