Recipes

Indian-Chinese Sweet and Spicy Fried Cauliflower

  • Serves

    serves 4

ANDRÉ BARANOWSKI

(Gobi Manchurian)

To make a spicier sauce for this dish, use Maggi brand chili sauce in lieu of ketchup.

Ingredients

  • 12 cloves garlic
  • 4 (2") pieces peeled fresh ginger (3 cut into thin coins, 1 julienned)
  • 1 head cauliflower, cut into large florets
  • Kosher salt
  • 23 cup cornstarch
  • 23 cup flour
  • 1 tsp. red chile powder
  • Freshly ground white pepper
  • 2 tsp. plus 3 tbsp. soy sauce
  • Peanut oil for frying
  • 2 small onions, chopped
  • 8-10 Thai chiles, thinly sliced
  • 12 cup ketchup
  • 1 12 tbsp. sesame oil
  • 2 scallions, thinly sliced
  • Cilantro leaves

Instructions

Step 1

Purée garlic, ginger coins, and 1⁄3 cup water in blender; set aside. Boil cauliflower in a pot of salted water until tender, 6–7 minutes; drain.

Step 2

Whisk together cornstarch, flour, chile powder, 1⁄2 tsp. salt, and 1⁄4 tsp. pepper in a bowl. Stir in half the garlic paste, 2 tsp. soy sauce, and 3⁄4 cup water to make a batter. Pour oil into a large deep skillet to a depth of 1"; heat over medium-high heat. Working in batches, dip cauliflower in batter; fry until golden, 5–6 minutes. Using a slotted spoon, transfer to a paper towel–lined plate. Drain all but about 6 tbsp. of the oil. Add onions; cook for 3–4 minutes. Add chiles and remaining garlic paste; cook until paste is lightly browned, 3–4 minutes. Add ketchup, remaining soy sauce, sesame oil, and 1⁄3 cup water. Boil; lower heat to medium-low; simmer until thick, 1–2 minutes. Season with salt and pepper to taste; toss cauliflower in sauce. Garnish with remaining ginger, scallions, and cilantro. Serve with white rice, if you like.

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.