This recipe is a fusion of Chinese and Indian cuisine to suit Indian taste. It is believed to be created by Chinese community living in city of Kolkata (State of Bengal), eastern part of India.
- 1 medium sized cauliflower (gobi), cut into 2 inch florets
- Neutral Oil for frying
- ½ cup AP flour
- ½ cup corn starch
- 1 tablespoon ginger-garlic paste, see Note.
- 1 tablespoon soy sauce
- 1 tablespoon hot sauce
- ½ teaspoon salt or to taste
- Water as needed
- ½ cup tomato ketchup
- 2 tablespoons soy sauce
- 2 tablespoons honey
- ½ teaspoon rice wine vinegar
- 1 tablespoon ginger-garlic paste
- 1 jalapeno or Serrano chili, minced
- 3 scallions, thinly sliced, white and green parts separated
- 2 tablespoons neutral oil
- To prepare sauce, heat 2 tablespoons oil in a small sauce pan until shimmering. Add chili, ginger-garlic paste and white parts of scallions and sauté them until soft, 2 minutes. Add ketch up, honey and soy sauce and stir to combine. Let sauce come to boil and let it simmer for 7 to 10 or until sauce thickens. Cover sauce and set it aside.
- While sauce is simmering, combine batter ingredients except water in a large mixing bowl. Gradually add water to make thin batter (like tempura batter). Add cauliflower florets and gently stir florets to coat evenly with batter.
- Heat oil in a frying pan until hot enough to fry. Shake off excess batter from florets and fry them in batches of 6 to 7 until golden brown, 5 to 7 minutes. Drain excess oil on paper towel lined plate.
- Once all florets are fried and drained transfer to a large mixing bowl. Pour sauce over florets and stir to coat with sauce. Transfer to serving bowl and garnish with green parts of scallions. Serve immediately as a side dish and/or Scallion Paratha
Ginger-garlic paste is available in Indian grocery stores.