Description
Sweet Chili Gobi (cauliflower) is a spicy, sweet, and crispy appetizer that comes together in less than 30 minutes. This recipe is an Indo- Chinese version where you coat the gobi (cauliflower florets) with spicy batter, then deep-fried until light golden brown. Fried cauliflower is then added to the stir-fried onions, peppers, sauces and garnished with green onions and cilantro.
Ingredients
All-Purpose Flour- 1/2 cup
Cornstarch- 3 Tbsp
Garlic Powder- 3/4 tsp
Salt- 1/2 tsp
Chili Powder- 1 tsp
Water- 1/2 cup 9as needed)
Oil- 1 Tbsp
Ginger- 1 Tbsp (grated)
Shallots- 1/2 cup
Chili Flakes- 1 tsp
Colored Peppers- 1/2 cup
Sweet and Sour Sauce- 2 Tbsp
Green Onions- 1/2 cup
Cilantro- 1/2 cup
Instructions
1. In a bowl, take 1/2 cup of all-purpose flour, 3 Tbsp of cornstarch, 3/4 tsp garlic powder, 1/2 tsp salt, 1 tsp chili powder, and mix well with 1/2 cup of water. Add water a little at a time so that there are no lumps in the batter. Make sure to adjust the water for the desired consistency.
2. Prewash and dry the cauliflower florets with a paper towel and dip each floret in the batter with a spoon and fry till light golden brown. Drain the fried cauliflower florets on the paper towel to remove excess oil.
3. In a wok, take 1 Tbsp of oil, add 1 Tbsp of ginger when the oil is hot. Add 1/2 cup shallots, 1 tsp chili flakes, 1/2 cup colored bell peppers, and add the fried cauliflower. Add 2 Tbsp of sweet and Sour sauce, 1/2 cup of green onions, and 1/2 cup of cilantro. Mix and serve when it is still hot.
Notes
1. I have used fresh cauliflower florets, prewashed, dried in the paper towel, and dipped them in the batter. One standard method is blanching the cauliflower before dipping it in the batter. Blanching helps the veggie to become soft. If you prefer cauliflower to be on the softer side, then adding the blanching method helps. I have skipped in this recipe as I like it to be more crunchy.
2. For blanching the cauliflower, boil the water, add cauliflower florets for 3 to 4 minutes, and drain the paper towel before dipping it in the batter.
3. This recipe is a versatile dish as you can change the veggies to stir fry and sauces to suit your taste. Any veggies of your choice you can add or replace with bell peppers. Some of the condiments you can add are hoisin sauce, oyster sauce, chili garlic sauce, ketchup, etc.
4. If you plan to make this dish ahead of time, keep the fried veggies and stir-fried veggies separate. Mix everything well when it is time to serve.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Vegetarian Entrees
- Method: Cook
- Cuisine: Indo- Chinese
Nutrition
- Serving Size: 1/2 cup
- Calories: 132 Kcal
- Sugar: 1.65 g
- Sodium: 245 mg
- Fat: 2.56 g
- Saturated Fat: 0.403 g
- Unsaturated Fat: 1.438 g
- Trans Fat: 0.012 g
- Carbohydrates: 15.51 g
- Fiber: 0.9 g
- Protein: 1.47 g
- Cholesterol: 0 mg
Keywords: Sweet chili gobi, sweet chili cauliflower, sweet chili gobi manchurian, sweet chili sauce, gobi manchurian, Indo- Chinese gobi manchurian
