Indo - Chinese Cauliflower Crispy Gobi Recipe
Indo - Chinese Cauliflower Crispy Gobi By Chef Ajay Chopra
1 medium cauliflower
1 cup flour
4 tablespoon corn flour
¼ tsp black pepper powder
Salt to taste
1 tsp soy sauce
Oil for deep frying
¾ cup chopped spring onion
½ cup finely chopped capsicum
3 tsp finely chopped ginger
3 tsp finely chopped garlic
1 tsp finely chopped green chilies
½ tbsp. finely chopped celery
1.5 tbsp light soy sauce
1 tablespoon bbq sauce
1 tsp white vinegar
½ tsp black pepper powder
salt as required
Cut cauliflower into florets and blanch, and pat dry on paper towel
Add salt, dark soy sauce, vinegar and chopped garlic for seasoning the cauliflower.
Dust cauliflower with corn flour and few sprinkles of water to coat the flour nicely.
Heat oil in a wok, deep fry the cauliflower till crisp.
Separately heat oil in a wok, add chopped garlic, and ginger till it gets brown, add green chillies chopped.
Add chopped pepper, celery, spring onion and cook for a while.
Mix in all the sauces together and bring it to the boil.
Add little water to adjust the consistency, bring it to the boil add corn flour to thicken the sauce.
Add crispy cauliflower with a sprinkle of chopped spring onion.