CRISPIEST GOBI / CAULIFLOWER MANCHURIAN

The king of coating or making battered food are the “Japanese “well I guess everybody likes crispy fried food be it chicken or vegetarian but to learn the art of crispy cooking one has to ponder on the techniques and method that Japanese cuisines uses and my most experience for making crispiest food is just inspired from my learning experiences in Benihana … but will I won’t bore you with my long stories so here is Crispy and I mean Rely Crispy Gobi Manchurian.  Enjoy…

Ingredients:

300 gms Gobi

1 ltr water + 1 tsp. salt

½ tsp. black pepper

½ salt

1 tbsp. ginger garlic paste

¼ cup corn starch

Ingredients To Make Sauce:

1 Small Bell Pepper

4-5 Spring Onions

5-6 mid-Size Garlic Chopped

1.5 tsp. Ginger Chopped

½ tsp. Salt

¼ tsp. Mono Sodium Glutamate

½ tsp. White Pepper Powder

1 tsp. Sugar

1 Tbsp. Cooking Vinegar

*** SAUCE MIX

For Blanching Cauliflower:

1 Ltr Water

1 Tbsp. Salt (Minimum)

Ingredients To Make Batter:

½ Cup All Purpose Flour

¼ Corn Starch

1 Tbsp. Oil

½ tsp. Salt (or as per taste)

Ingredients For Sauce Mix

¼ Cup Water

1 tsp. Corn Starch

2 Tbsp. Soy Sauce

1 tsp. Sambal

1 tsp.  Hoisin Sauce

2 tsp. Schezwan Sauce

 INSTRUCTIONS TO MAKE THE RECIPE: