Manchurian cauliflower
4 servings
30 minutes
Manchurian cauliflower is a harmony of textures and flavors, combining a crispy golden crust with the tender juiciness of vegetables. This recipe draws inspiration from Eastern cuisine, blending traditional breading techniques with rich spicy sauces. Fried in a light crispy batter, the cauliflower becomes a delightful alternative to meat dishes, while the spicy sauce with hints of ginger, garlic, and chili adds depth of flavor. Perfect as a standalone dish or side, especially when paired with light fresh salads. Its popularity secret lies in the balance of softness and crunchiness that makes it indispensable on any table.
1
Break the cabbage into medium-sized florets, boil in salted water for 3-4 minutes. Drain the water.
- Cauliflower: 1.3 kg
- Salt: to taste
2
Combine all ingredients for the batter.
- Wheat flour: 250 g
- Cornstarch: 65 g
- Water: 280 ml
3
Dip the cabbage florets in batter and fry on all sides in well-heated oil. Place the cooked cabbage on a paper towel to absorb excess oil.
- Vegetable oil: 50 ml
4
For the sauce, sauté chopped onion in heated oil while stirring until translucent. Add minced ginger, garlic, celery, chili and cook for another minute while stirring. Add soy sauce, salt, ground pepper, water and bring to a boil. Reduce heat and add dissolved starch in water. Cook for 2-3 minutes while stirring constantly until the sauce thickens.
- Onion: 80 g
- Fresh ginger: 25 g
- Garlic: 5 g
- Celery stalk: 60 g
- Fresh chili peppers: 50 g
- Soy sauce: 35 ml
- Salt: to taste
- Ground black pepper: to taste
- Water: 280 ml
- Cornstarch: 65 g
5
Add cabbage to the sauce, mix well and heat for 1 minute.
- Cauliflower: 1.3 kg
6
Serve on lettuce leaves, garnish with green onions.
- Frisee salad: 100 g
- Green onions: 30 g