Spicy Gobi Manchurian

Step 1: Blanch the Cauliflower
In a large saucepan, bring water to a boil and add the cauliflower florets. Cook for 8-10 minutes until tender, then drain in a colander and set aside.

Step 2: Make the Batter
In a large bowl, combine all the batter ingredients along with 1 teaspoon of salt. Gradually add 200ml of water, stirring continuously until the mixture is smooth and thick enough to coat the cauliflower.

Step 3: Fry the Cauliflower
Gently toss the blanched florets in the batter to coat. In a large saucepan, heat oil to fill the pan halfway over medium-high heat until it reaches 180°C (or until a small piece of bread browns in about 30 seconds). Fry the cauliflower in batches for about 6 minutes, or until golden and crispy. Drain on a colander.

Step 4: Sauté the Aromatics
Heat 1 tablespoon of oil in a large wok over low heat. Add the garlic, chopped chili, diced red onion, spring onion, and both red and green bell peppers. Stir-fry for 2 minutes until fragrant.

Step 5: Combine and Serve
Add the ketchup, chili sauce, soy sauce, rice vinegar, chili flakes, black pepper, and an additional teaspoon each of salt and pepper. Stir to combine and heat through for 1 minute. Gently toss the fried cauliflower in the sauce until fully coated. Serve in a bowl, topped with extra chopped spring onions if desired.

Recipe Tip:
For a variation, try using bite-sized pieces of boneless chicken instead of cauliflower!