Ingredients
1 small or 1/2 of a large cauliflower( roughly 400-500g)
1/4 cup rice flour ( add more if required; 1 tbsp at a time)
1/3 cup arrowroot powder (alternatively use cornstarch) ( add more if required; 1 tbsp at a time)
1 tbsp crushed ginger garlic
1 tsp chilli flakes
1 tsp crushed peppercorns
1-2 tbsp soy sauce
1-2 tbsp red chili sauce
1 tsp vinegar
Salt to taste
1 tbsp olive oil or any mild tasting oil
Water as required
Instructions
Cut cauliflower into florets. Wash properly.
Add salt to a pot of streaming hot water. Add cauliflower florets. Cover and let them soak for 7-10 mins.
Strain water. Make sure there is no excess water left. If you want you can dry them on paper towel. Cauliflowers at this point will neither be cooked nor raw but tender.
Now add cauliflower florets to a bowl. Add all the ingredients except water on top of cauliflower florets and mix. (Add more rice flour and arrowroot powder if required; 1 tbsp at a time)
Now here’s an important point. It all depends on how dry or wet your cauliflower florets are. If they are wet they may not require any water. If cauliflower florets are evenly coated with batter and it is not powdery and dry do not add any water.
If batter mixture is dry and powdery then sprinkle water with hands 1-2 times and mix. Add more if required. Make sure you add just enough water for dough to stick to the cauliflower florets evenly.
Now cover them and let them sit for 5-10 mins.
Pre heat air fryer to 400 F
Place cauliflower into air fryer basket. Air fry at first for 10 mins at 380F. Then turn heat up to 400F and cook for 5-6 mins. Turn florets if required. Once they are done, they will be crisp from outside and juicy from inside.
Manchurian Sauce
This recipe is for making dry Manchurian.
1 tbsp cornstarch or arrowroot powder
1 tbsp crushed ginger garlic
2 tbsp finely chopped green onion
1 tbsp red chilli sauce
1 tbsp tomato ketchup
1 tsp green chilli sauce ( optional)
1 tsp vinegar
1 tbsp soy sauce ( add less if you want)
1 tsp crushed peppercorns
1 tsp sugar
1/4 cup water
Salt to taste
Directions
Mix everything in a bowl.
Heat oil in a pan. Add 2-3 tbsp finely chopped vegetables. Cook for a few minutes on medium to high heat. Add sauce mixture and cook on medium to low heat till it turns translucent. Make sure to keep stirring and scraping the bottom and sides of pan.
Now let the sauce cool down. Adjust salt and seasoning. Toss in cauliflowers. Make sure they get evenly coated.
Now heat them one more time on high heat; keep stirring. Serve with rice or noodles.
