Ingredients:

  • 1 medium head of Cauliflower (approx. 500g / 1.1 lb), cut into bite-sized florets
  • 500 ml (2 cups) Water
  • 1 tsp Salt (5g)
  • 100g (¾ cup) All-Purpose (Plain) Flour
  • 50g (½ cup) Cornstarch
  • 1 tsp Ginger-Garlic Paste
  • ½ tsp Black Pepper, freshly ground
  • ½ tsp Salt
  • Pinch of Red Chilli Powder (Kashmiri or paprika)
  • 150-180 ml (⅔ cup) Cold Water (or club soda)
  • Vegetable Oil, for deep frying (approx. 750 ml / 3 cups)
  • 2 Tbsp Neutral Oil (e.g., Sunflower or Rapeseed)
  • 1 Tbsp Garlic, finely minced (about 3 cloves)
  • 1 Tbsp Ginger, finely minced
  • 2-3 Green Chillies, finely chopped
  • 1 medium Onion, diced finely (or 3-4 Spring Onions, white parts only)
  • 5 Tbsp Soy Sauce
  • 1 Tbsp Rice Vinegar (or White Vinegar)
  • 1 tsp Sugar (Caster or Granulated)
  • ½ tsp Black Pepper
  • 120 ml (½ cup) Vegetable Stock or Water
  • 1 Tbsp Cornstarch (for slurry)
  • 2 Tbsp Cold Water (for slurry)
  • 2 Spring Onions (green parts), sliced thinly (for garnish)
  • Small handful of Fresh Coriander, chopped (optional, for garnish)

Instructions:

  1. Blanch the Cauliflower: Bring salted water to a rolling boil. Add the cauliflower florets and boil for 2–3 minutes only until slightly softened. Drain immediately and pat thoroughly dry on kitchen paper to remove all excess moisture.
  2. Prepare the Batter: In a large bowl, whisk together the flour, cornstarch, salt, pepper, chilli powder, and ginger-garlic paste. Gradually whisk in the cold water until you achieve a smooth, thin pancake batter consistency.
  3. Coat the Gobi: Toss the dried cauliflower florets into the batter, ensuring every piece is evenly coated. Allow the coated florets to rest for 10 minutes.
  4. Heat the Oil: Fill a heavy-bottomed pot or wok with oil to a depth of about 5 cm (2 inches). Heat the oil until it reaches 175°C (350°F).
  5. First Fry: Fry the coated florets in batches (do not overcrowd the pot). Fry until they are light golden yellow, about 3-4 minutes per batch. Remove and drain on kitchen paper.
  6. Double Fry for Crispness: Increase the oil temperature slightly to 190°C (375°F). Return all the partially fried cauliflower to the hot oil for a second fry, about 60–90 seconds, until they are deep golden brown and exceptionally crispy. Drain and set aside immediately.
  7. Sauté the Aromatics: Heat 2 Tbsp of neutral oil in a separate, clean wok over medium-high heat. Add the minced garlic, ginger, and green chillies. Sauté rapidly for about 30 seconds until fragrant (do not let the garlic burn).
  8. Add Vegetables: Add the diced onion (or white parts of spring onion). Stir-fry for 1-2 minutes until slightly softened.
  9. Build the Sauce: Pour in the soy sauce, rice vinegar, vegetable stock, sugar, and black pepper. Bring the mixture to a rapid simmer.
  10. Thicken the Sauce: Whisk the cornstarch and cold water together to create a slurry. Pour the slurry into the simmering sauce, stirring constantly, until the sauce thickens and becomes glossy (this takes less than 30 seconds).
  11. Combine and Serve: Immediately turn off the heat. Add the crispy, double-fried cauliflower to the wok. Toss vigorously (or gently fold) to coat every piece in the glossy sauce.
  12. Garnish: Transfer immediately to a serving dish. Garnish generously with the sliced spring onion greens and coriander. Serve piping hot, ideally alongside fried rice or Hakka noodles.