Gobi Manchurian Cauliflower My Crispy Hakka Recipe

Ingredients

• 1 medium head cauliflower (approx. 700g / 1.5 lbs), cut into small florets
• 1 tbsp ginger-garlic paste
• 1/2 tsp ground black pepper
• 1/4 tsp turmeric powder
• 1/2 tsp salt, or to taste
• 1/2 cup all-purpose flour (65g / 2.3 oz)
• 1/4 cup cornstarch (30g / 1.1 oz)
• 1 tbsp rice flour (optional, for extra crispiness) (8g / 0.3 oz)
• 1/4 tsp red chili powder (adjust to taste)
• 1/4 tsp ground black pepper
• 1/4 tsp salt, or to taste
• 1/2 cup water (approximately)
• 2 tbsp vegetable oil
• 1 tbsp finely chopped garlic
• 1 tbsp finely chopped ginger
• 2-3 green chilies, finely chopped (adjust to taste)
• 1 medium onion, finely chopped
• 1/2 green bell pepper, diced
• 1/2 red bell pepper, diced
• 2 tbsp soy sauce
• 1 tbsp red chili sauce (e.g., Sriracha)
• 1 tbsp tomato ketchup
• 1 tsp vinegar (white or rice vinegar)
• 1/2 tsp sugar
• 1/4 cup water
• 1 tbsp cornstarch, mixed with 2 tbsp water (slurry)
• 2 tbsp finely chopped spring onion greens, for garnish
• Vegetable oil, for deep frying