non-vegetariandairy-free
indo_chinese
Chili Garlic Prawns with Steamed Rice
20 min
520 cal
32gProtein
70gCarbs
12gFat
2Recipes
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A quintessential Indo-Chinese delight, this Gobi Manchurian features perfectly crispy cauliflower florets bathed in a luscious, tangy, and savory gravy. Each bite offers a symphony of textures and flavors, making it an irresistible main course when paired with fried rice or noodles.
Serving size: 1 serving
A fiery and flavor-packed Indo-Chinese classic. Perfectly cooked rice tossed with crisp vegetables and a bold, spicy Schezwan sauce, this dish comes together in minutes for a satisfying meal.
Serving size: 1 serving
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This indo_chinese dish is perfect for dinner. With 1191.87 calories and 21.93g of protein per serving, it's a nutritious choice for your meal plan.
Blanch the Cauliflower: In a large pot, bring 6 cups of water to a boil with 1 tsp of salt. Add the cauliflower florets and blanch for exactly 3 minutes. This cleans them and gives them a head start on cooking. Immediately drain and spread on a plate to cool and dry completely.
Prepare the Frying Batter: In a large mixing bowl, whisk together the all-purpose flour, 1/4 cup cornflour, ginger-garlic paste, Kashmiri red chili powder, black pepper powder, and 3/4 tsp salt. Gradually add 3/4 cup of water, whisking constantly to form a smooth, thick batter without lumps. The consistency should be similar to pancake batter, thick enough to coat the florets.
Fry the Cauliflower: Heat 2 cups of oil in a kadai or wok over medium-high heat. Once hot, dip each dried cauliflower floret into the batter, ensuring it's evenly coated. Carefully slide the battered florets into the oil one by one, frying in batches to avoid overcrowding. Fry for 5-6 minutes, turning occasionally, until they are golden brown and crisp. Remove with a slotted spoon and drain on a wire rack.
Sauté Aromatics and Vegetables: In a separate large wok or pan, heat 2 tbsp of sesame oil over high heat. Add the finely chopped garlic, ginger, and slit green chilies. Sauté for 30 seconds until fragrant. Add the spring onion whites, cubed onion, and capsicum. Stir-fry for 2-3 minutes, keeping the heat high to ensure the vegetables remain crunchy.
Create the Manchurian Sauce: Reduce the heat to medium. Add the soy sauce, red chili sauce, tomato ketchup, rice vinegar, sugar, and 1/2 tsp salt. Stir well to combine and cook for 1 minute. Pour in 1.5 cups of water and bring the sauce to a rolling boil.
Thicken Gravy and Combine: In a small bowl, mix 1.5 tbsp of cornflour with 1/4 cup of cold water to create a lump-free slurry. While stirring the boiling sauce continuously, slowly pour in the cornflour slurry. The gravy will thicken in about 1-2 minutes. Once it reaches your desired consistency, add the fried cauliflower florets.
Garnish and Serve: Gently toss the crispy cauliflower in the gravy for about 30-60 seconds, just enough to coat them without making them soggy. Turn off the heat. Garnish generously with chopped spring onion greens. Serve immediately with steamed rice or hakka noodles for the best texture.
Prepare Ingredients (Mise en Place): Ensure all vegetables are chopped, aromatics are minced, and sauces are measured out. Break up any clumps in the cold, cooked rice with your fingers or a fork. This entire process is very fast, so having everything ready is key.
Heat the Wok: Place a wok or a large, heavy-bottomed skillet over high heat. Add the sesame oil and swirl to coat. Wait for about 30-60 seconds until the oil is shimmering and very hot.
Sauté Aromatics: Add the finely chopped ginger, garlic, and slit green chilies to the hot oil. Stir-fry continuously for about 30 seconds until they release a strong aroma. Be careful not to burn them.
Stir-fry Hard Vegetables: Add the diced carrots and french beans to the wok. Stir-fry on high heat for 1-2 minutes. They should be slightly tender but still have a crisp bite.
Stir-fry Soft Vegetables: Add the diced capsicum and shredded cabbage. Continue to stir-fry for another minute. The goal is to cook the vegetables quickly so they remain crunchy and vibrant.
Add Rice and Sauces: Add the cooled, separated rice to the wok. Pour the Schezwan sauce, soy sauce, and rice vinegar over the rice. Sprinkle with salt and black pepper powder.
Toss and Finish: Increase the heat back to high and toss everything together vigorously for 2-3 minutes. Use a spatula to constantly lift and turn the rice to ensure it's evenly coated with the sauce and heated through without getting mushy. Turn off the heat, stir in most of the chopped spring onion greens.
Serve Hot: Transfer the Schezwan fried rice to a serving bowl. Garnish with the remaining spring onions and serve immediately.