Gobi Manchurian

Wash and cut the cauliflower into bite-sized florets.

In a pot of boiling water with salt, add the cauliflower florets and boil for 3-4 minutes until slightly tender but still firm. Drain and set aside.

In a bowl, combine cornstarch, all-purpose flour, and salt.

Gradually add water to the dry ingredients, mixing to form a thick, lump-free batter. The batter should be thick enough to coat the cauliflower well.

Add the boiled cauliflower florets to the batter and mix well with your hands, ensuring each floret is evenly coated. Add a little more cornstarch if the batter is too thin.

Heat oil in a deep pan or wok over medium-high heat. The oil should be hot enough to sizzle when a drop of batter is added.

Carefully add the battered cauliflower florets to the hot oil in batches, ensuring not to overcrowd the pan. Fry for about 3-4 minutes until lightly golden and slightly crisp.

Remove the cauliflower from the oil and drain on a wire rack or paper towels. Increase the oil heat to high and double-fry the cauliflower for about 30 seconds until very crisp and golden brown.

In a wok or large pan, heat 1 tbsp of oil over high heat. Add minced garlic, chopped green chilies, and chopped onion. Sauté for about 1 minute until fragrant.

Add salt, black pepper, MSG (if using), soy sauce, and ketchup to the pan. Stir well.

In a small bowl, mix 1 tbsp cornstarch with 1/4 cup water to make a slurry. Pour the slurry into the pan and stir continuously until the sauce thickens slightly.

Stir in the chopped spring onion greens and mix well.

Add the double-fried cauliflower florets to the prepared sauce. Toss gently to coat evenly. Turn off the heat.

Garnish with more chopped spring onions and serve hot.