Cauliflower Manchurian

Takes 35 minutes | Serves 3 |

Ingredients

1 whole cauliflower
15 ml oil
2 cloves garlic cloves
1 chilli fresh green chilli
1 onion red onion
2 onions spring onions
0.5 pepper red pepper
0.5 pepper green pepper
2 tbsp tomato ketchup
2 tbsp chilli sauce
2 tbsp dark soy sauce
1 tbsp rice vinegar
1 tbsp chilli flakes
1 tbsp ground black pepper
1 tsp salt
100 g plain flour
20 g cornflour
1 tsp chilli powder
1 tsp Kashmiri chilli powder
200 ml water

Steps

Preparing the Cauliflower

• Cook the cauliflower florets in a large saucepan of boiling water for 8–10 minutes, then drain in a colander and set aside.

Making the Batter

• Mix all the dry ingredients for the batter together in a large bowl, then slowly add the water, stirring to make a smooth batter.
• Drop the cauliflower florets into the batter and stir gently to coat.

Frying and Sauce

• Heat the oil for deep-frying in a large saucepan on a medium-high heat until it reaches 180°C. Fry the cauliflower florets in batches for about 6 minutes until golden and crisp, then drain.
• Heat oil in a large wok on a low heat, add garlic, chopped chilli, red onion, spring onions, red and green peppers and cook for 2 minutes. Add ketchup, chilli sauce, soy sauce, rice vinegar, chilli flakes, black pepper, and salt and heat through for 1 minute.
• Toss the fried florets in the sauce, ensuring they are properly coated.