Cauliflower Manchurian

Ingredients

3/4 cup (110 g) plain flour
1/4 cup (35 g) cornflour
1/2 tsp salt
1/2 tsp paprika
Vegetable oil, to deep-fry
1 cauliflower, cut into small florets
1 Tbs vegetable oil, extra
1 Tbs ginger paste
2 tsp garlic paste
1/4 brown onion, finely chopped
1/2 red capsicum, seeded, finely chopped
4 spring onions, white and green parts separated, thinly sliced
2 Tbs tomato sauce
2 tsp apple cider vinegar
2 tsp soy sauce
1 tsp sriracha (optional)
Sesame seeds, toasted, to serve

Method

Combine the flour, cornflour, salt and paprika in a bowl. Add 3/4 cup (185mL) water and stir to combine.

Add enough oil to a large deep frying pan to reach 5 cm up the side of the pan. Heat over medium-high heat until oil reaches 180 C (when oil is ready, a cube of bread turns golden brown in 15 seconds).

Dip cauliflower in the flour mixture to coat. Carefully add one-quarter of the cauliflower to the pan. Cook for 3-4 minutes or until golden and crispy. Transfer to a plate lined with paper towel. Repeat in batches with remaining cauliflower.

Heat extra oil in a frying pan over medium heat. Add the ginger and garlic. Stir-fry for 1 minute or until aromatic. Add onion, capsicum and white parts of the spring onion. Stir-fry for 3-4 minutes. Add tomato sauce, vinegar, soy sauce and sriracha or chilli sauce, if using. Stir-fry for 1 minute. Add cauliflower and stir for 2-3 minutes to coat.

Transfer to a serving plate. Top with sesame seeds and green parts of spring onion to serve.

Credits: Coles

Photo Credits: Coles