Step 1

Start by blanching the cauliflower florets (gobi) in water for 5 minutes.

Step 2

Take out in a strainer, and let the florets cool a bit. Then place the cauliflower florets on kitchen towel, and thoroughly dry the florets. Set aside.

Step 3

Mix all the batter ingredients, and then slowly add a little bit of water and mix. You will need about 3-4 tablespoons of water, but add them one by one. The batter should be thin and smooth, as can be seen in the step by step pictures.

Step 4

Heat oil to a medium high temperature in a wok or deep pot. Dip each cauliflower floret in the batter and drop in medium hot oil. The trick is to keep the oil at a medium heat, and not too high, because lower temperature helps the cauliflower florets crisp up. Do not overcrowd the pot with cauliflower florets. Fry the florets for a few minutes (about 3-4 minutes) until crispy and golden brown. Place on kitchen towel to drain excess oil. Set aside.

Step 5

In a separate frying pan, heat oil and add the finally chopped garlic and ginger and green onions. Fry for a minute or so, and then add the soy sauce, sriracha sauce, red chilli powder, ketchup and sugar. Mix and cook on medium heat for 3 minutes or so, until the sauce is bubbling.

Step 6

Now add the cornstarch to the water, and make a cornstarch slurry. Add this slurry to the sauce and mix until the Manchurian sauce is slightly thickened.

Step 7

Now add the cauliflower florets and toss so that the sauce covers all the cauliflower.

Step 8

Serve immediately with garlic butter or egg fried rice.