Gobi Manchurian Gravy

🔥 Prep

• Separate the 300 g cauliflower into florets, rinse, and pat dry.
• In a bowl, combine 4 tbsp corn flour, 2 tbsp maida, 1 tbsp ginger garlic paste, 1.5 tsp salt, and 2 tbsp of the 300 ml water; mix to a smooth thick batter.
• Toss the cauliflower florets in the batter until evenly coated.
• Thinly slice the 2 spring onions, separating the white and green parts.

🔥 Cook

• 1. Heat 300 ml oil in a deep pan over medium-high heat until hot (about 180°C).
• 2. Fry the battered cauliflower in batches for 4-5 minutes until golden brown and crisp; remove with a slotted spoon and drain on paper towels.
• 3. Leave about 1 tbsp oil in the pan, discard the excess, and reduce heat to medium.
• 4. Add the white parts of the sliced spring onions and sauté for 30 seconds until fragrant.
• 5. Pour in 2 tbsp soy sauce and the remaining 298 ml water (from the 300 ml listed), stirring to combine.
• 6. Bring the mixture to a gentle boil over medium heat, then simmer for 2 minutes.
• 7. Prepare a slurry using 1 tbsp corn flour (from the 4 tbsp listed amount cold water; cook for 1-2 minutes until the sauce thickens and becomes glossy.
• 8. Add the fried cauliflower florets to the sauce, toss to coat, and simmer over low heat for 2 minutes.
• 9. Stir in the green parts of the sliced spring onions and cook for an additional 30 seconds.

🔥 Serve

• Transfer the hot Gobi Manchurian Gravy to a serving bowl.
• Garnish with extra sliced spring onions and a drizzle of sesame oil if desired.
• Serve immediately with steamed jasmine rice, fried rice, or noodles.