Gobi Manchurian

Sambal Terung (Eggplant Sambal)
October 1, 2020
  • 1 medium sized cauliflower, cut into small florets
  • 4 tbsp corn flour, and extra for slurry
  • 3 tbsp All purpose flour
  • 300mls water, divided
  • 1 tbsp garlic chopped
  • 1 tbsp ginger chopped
  • 1 Green chilli, sliced
  • 2 tbsp light soy sauce
  • 2 tbsp Puteri tomato sauce
  • 2 tbsp Puteri chilli sauce
  • 1 tbsp vinegar
  • 2 tsp sugar
  • Salt and black pepper to taste
  • Spring onion for garnish
  • Method:
  • Clean the cauliflower florets, and soak in hot water for 10 minutes. Drain and pat dry the cauliflower.
  • Add the corn flour, all purpose flour, black pepper and salt to a mixing bowl. Add the water a little at a time and make a thick batter. Add the florets to the batter and mix well.
  • Heat oil for deep frying over a medium heat. Add the cauliflower in batches until it's golden brown.
  • In a saucepan at medium heat, add the garlic, ginger and chilli. Saute for 2 mins. Add Puteri Chilli Sauce and Puteri Tomato Sauce and stir over a low heat for 1 minute. Add the vinegar, sugar, black pepper.
  • Add the water and cook for 2 mins. Season with salt. At this point, prepare some cornstarch slurry and add to the sauce a little by little just to slightly thicken up the sauce.
  • Add the fried cauliflower florets and stir well coating them in the sauce. Garnish with some spring onion. Enjoy!
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