Gobi Manchurian - Gravy Recipe

Name: Gobi Manchurian - Gravy
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2 servings
Cuisine: indo chinese
Ingredients: 30 g · All-purpose flour; 60 g · Bell pepper; 300 g · Cauliflower; 15 g · Chilli sauce; 40 g · Cornstarch; 12 g · Garlic; 8 g · Ginger; 2 pieces · Green chilli; 80 g · Onion; 8 ml · Rice vinegar; Salt; 20 ml · Soy sauce; 20 g · Spring onion; 20 g · Tomato ketchup; 50 ml · Vegetable oil; 150 ml · Water

Ingredients

2 servings

Contains: gluten·soy

All-purpose flour
30 g
Bell pepper
finely chopped
60 g
Cauliflower
small florets
300 g
Chilli sauce
15 g
Cornstarch
40 g
Garlic
finely chopped
12 g
Ginger
finely chopped
8 g
Green chilli
chopped
2 pc
Onion
finely chopped
80 g
Rice vinegar
8 ml
Salt
to taste
Soy sauce
20 ml
Spring onion
chopped
20 g
Tomato ketchup
20 g
Vegetable oil
50 ml
Water
150 ml

Flavor profile

Spice

Sweetness

Richness

Method

1Blanch the cauliflower florets in salted hot water for three minutes, then drain well.
2Make a batter with cornflour, plain flour, a little soy sauce, salt and water.
3Dip the florets in the batter and deep-fry until golden and crisp; drain.
4In a wok, heat the oil and stir-fry the garlic, ginger and green chilli.
5Add the finely chopped onion and capsicum, cooking for two minutes.
6Stir in the soy sauce, chilli sauce, tomato ketchup and vinegar.
7Pour in the water and bring to a simmer.
8Add the cornflour slurry and cook until the gravy thickens and shines.
9Toss in the fried cauliflower just before serving so it stays crisp.
10Garnish with spring onion greens and serve hot.