non-vegetariandairy-free
indo_chinese
Chili Garlic Prawns with Steamed Rice
20 min
520 cal
32gProtein
70gCarbs
12gFat
2Recipes
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Crispy, tangy Chilli Gobi - a flavor-packed snack that's hard to resist!
Crispy fried cauliflower florets tossed in a fiery and tangy sauce with bell peppers and onions. A classic Indo-Chinese appetizer that's addictively delicious and perfect for parties.
Serving size: 1 serving
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Crispy, tangy Chilli Gobi - a flavor-packed snack that's hard to resist!
This indo_chinese dish is perfect for snack. With 369.57 calories and 6.89g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the cauliflower. Bring a pot of water to a boil and add a pinch of salt. Add the cauliflower florets and blanch for 3-4 minutes. Drain them completely in a colander and pat dry with a kitchen towel. This step ensures the gobi is cooked through and fries evenly.
In a large mixing bowl, prepare the batter. Whisk together the all-purpose flour, corn flour, ginger-garlic paste, Kashmiri red chilli powder, black pepper powder, and salt. Gradually add water while whisking continuously to form a thick, smooth, lump-free batter. The consistency should be similar to pancake batter, thick enough to coat the florets without being runny.
Heat oil for deep frying in a wok or kadai over medium-high heat. Once the oil is hot (around 180°C or 350°F), dip each blanched cauliflower floret into the batter, ensuring it's fully coated. Carefully slide the battered florets into the hot oil. Fry in batches of 8-10 to avoid overcrowding, which can lower the oil temperature.
Fry the florets for 5-7 minutes, turning occasionally, until they are golden brown and crispy. Use a slotted spoon to remove them from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil. For extra crispiness, you can double-fry them: fry once until light golden, remove, and then fry again in very hot oil for 1-2 minutes just before tossing in the sauce.
Prepare the sauce. Heat sesame oil in a large wok or pan over high heat. Add the chopped garlic, ginger, and slit green chillies. Sauté for 30-45 seconds until fragrant, being careful not to burn the garlic.
Add the onion petals and diced bell pepper to the wok. Stir-fry on high heat for 2-3 minutes. The vegetables should be tender yet still have a bite (crisp-tender).
Reduce the heat to medium. Add the soy sauce, red chilli sauce, tomato ketchup, rice vinegar, and sugar. Stir well to combine and let the sauce simmer for 1 minute until it thickens slightly.
Turn the heat back to high. Add the fried cauliflower florets to the wok. Toss everything quickly and gently for about 1 minute, ensuring each floret is evenly coated with the sauce. Do not over-mix, as this can make the gobi lose its crispiness. Garnish with chopped spring onions and serve immediately.