Crispy cauliflower florets coated in delicious Indochinese sauce makes a perfect starter for any party treats!
Ingredients for frying the cauliflower:
1 medium sized Cauliflower
1 tablespoon salt
Oil for deep frying
Ingredients for the sauce:
1/4 cup dark soy sauce
3 red dry chilies (spicy)
1 small tomato
1 teaspoon black pepper powder
1 teaspoon salt
2 tablespoon brown/golden sugar
1 tablespoon thick sweet soy sauce
1 tablespoon corn starch
1-1/2 tablespoons sesame oil
a pinch of asafetida
1 cup finely chopped celery
2 tablespoons finely chopped ginger
1 bell pepper Julienne sliced
1/2 cup finely chopped cilantro
Process for frying the cauliflower florets: First remove the stems of the cauliflower. Separate the florets in medium sizes.
In a bowl take corn starch and half of that quantity take all-purpose flour (around 1-2 cups corn starch), add the salt and gradually add cold water to get medium pouring consistency batter.
Heat oil in a wok , once oil is hot enough reduce the heat to medium. Coat the florets in the batter properly and fry them in the oil until golden brown. Remove them out on an absorbent paper plate. Add more corn starch with flour in the bowl and make again a little thicker batter . Coat all the fried florets and fry on medium heat again until pale brown and crispy.
For the sauce : Blend the tomato, red dry chilies, sugar together with around 1/4-1/2 cup water. In a Skillet or pot heat sesame oil, add asafetida, chopped celery and ginger. Saute on medium heat and then add the blended mixture. Cook until brought to a boil . Add the powdered spice and condiments along with 2 cups of water and cook again.
Add the bell peppers and cook for few minutes. Mix corn starch with 1/4 – 1/2 cup of water and add spoonful of the mixture in the sauce to get the desired medium consistency of the sauce.
For the Manchurian : Drizzle the warm sauce over the fried florets and coat evenly, don’t use all the sauce. Place the Manchurian on a plate and drizzle more sauce from top. Garnish with fresh cilantro leaves and serve hot.
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