Recipe Ideas

Gobi Manchurian Recipe

12 hours ago, 3 min read

Gobi Manchurian

Turn up the flavour on your small plates menu with this bold take on a street food classic. Frozen cauliflower florets are transformed into crispy, craveable bites with a light batter and a sticky gochujang-style glaze. Inspired by Gobi Manchurian, this dish delivers a fiery-sweet kick, satisfying crunch, and serious fusion energy.

Fusion Street Food Trend: A low-cost, high-impact option that’s perfect for sharing menus, bar snacks or specials — tapping into the growing demand for bold, globally inspired small plates.

Ingredients

8–10 piecesChefs’ Selections Frozen Cauliflower Florets

For the Batter:

500gChefs’ Selections Fish Batter Mix

600mlWater

To tasteChefs’ Selections Cracked Black Pepper

For the Sauce:

3 tbspChefs’ Selections Premium Tomato Ketchup

3 tbspChefs’ Selections Sweet Chilli Sauce

2 tbspSoy Sauce

1 tbspChefs’ Selections White Wine Vinegar

150mlWater

Method

Preheat the fryer to 180°C.

Defrost the cauliflower florets.

Prepare the batter by mixing 500g of batter mix with 600ml of water until smooth.

Prepare the sauce.
Add all the sauce ingredients to a saucepan on a low heat and simmer for 3–5 minutes until the sauce coats the back of your spoon.

Hold each cauliflower floret by the stem, dip into the batter, and lower slowly into the fryer one at a time.
Fry the cauliflower to order.

Transfer to a metal bowl.
Add approximately 2 tbsp of sauce per 8–10 pieces of cauliflower and toss to coat.

Place in a serving bowl, sprinkle with chopped spring onions, and serve immediately.

Fry to order for maximum crunch — battered cauliflower loses its crisp quickly. Toss with the sauce just before serving and get it to the table fast.

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