Cauliflower in manchurian sauce

1. 

cauliflower 1.1 lb (500 g)

Wash the cauliflower and divide it into small florets.

2. 

salt 1 tsp

Cook cauliflower in an appropriate amount of salted water for 5 minutes.

3. 

Drain the cauliflower and let cool.

4. 

corn starch 3 tbsp • all-purpose flour / plain flour 3 tbsp • salt 1 tsp

Mix the dry ingredients for dough.

5. 

water 5.25 tbsp (80 ml)

Add water and mix until smooth.

6. 

Add cauliflower florets into the dough.

7. 

corn starch 2 tbsp

Add a little more starch.

8. 

When coating, the dough should stretch like a spider web between pieces of cauliflower.

9. 

rapeseed oil 1.05 quart (1000 ml)

Heat oil in a pot.

10. 

Add coated cauliflower. If you have added a lot of cauliflower at once, the oil would cool down and cooking would start instead of frying.

11. 

Remove the golden fried pieces with strainer...

12. 

... and let them on the kithchen paper towel cool.

13. 

onion 2.75 oz (80 g) • rapeseed oil 5 tbsp

Peel an onion, chop finely and cook in oil.

14. 

garlic 4 cloves • ginger-root 0.25 oz (10 g)

Add finely chopped garlic and ginger.

15. 

Fry together until golden brown.

16. 

salt 1 tsp • ground black pepper 0.25 tsp • hot pepper paste 1 tsp • tomato purée 7 oz (200 g) • soy sauce 1 tbsp • sugar granulated 1 tsp

Add tomato puree, season and continue cooking.

17. 

corn starch 1 tbsp • water 6.75 tbsp (100 ml)

To thicken, mix the starch in water ...

18. 

...and pour the mixture into a wok. After a while of cooking, the sauce thickens and is ready to coat pieces of cauliflower.

19. 

Mix gently with the prepared coated cauliflower.

20. 

spring onion 1 pc

Add finely chopped spring onion. Put a little of it aside for decoration when serving.