Gobi Manchurian with Fried Rice
Indo-Chinese
Prep Time
20 min
Cook Time
30 min
Serves
4
Difficulty
Medium
Crispy battered cauliflower florets tossed in a sticky, spicy Indo-Chinese sauce, served alongside wok-tossed vegetable fried rice. The ultimate fusion comfort plate.
Ingredients
- Cauliflower, cut into florets1 medium head
- Flour and cornflourequal parts, enough to coat
- Ginger-garlic pastea good spoonful
- Soy saucea few glugs
- Sriracha or chilli sauceto your heat preference
- Spring onions, capsicum, oniona handful each, roughly chopped
- Sesame seedsa sprinkle
- Cooked rice (day-old works best)2–3 cups
- Mixed vegetables for rice — corn, carrot, peasa handful
- Star anise, dried chillifor fragrance
- Salt and oilto taste
Method
- 1
Make a thick batter with flour, cornflour, ginger-garlic paste, soy sauce, and salt. Coat florets and shallow or air-fry until crispy and golden.
- 2
In a hot wok, stir-fry onion, capsicum, and spring onions until charred at the edges. Add soy and chilli sauces, toss the fried cauliflower in. Sprinkle sesame.
- 3
In a separate pan, stir-fry day-old rice with veggies, soy sauce, garlic, and a pinch of star anise until everything is slightly toasted and fragrant.
- 4
Plate rice on one side, Manchurian on the other. Eat immediately while the gobi is still crispy.
