Air fryer recipe · Starters
Dry Cauliflower Manchurian
Indo-Chinese crispy florets tossed in a glossy soy-chilli garlic sauce.
- 27 minTotal time
- 200°CAir fryer
- 6Serves
- VegetarianDiet
Nutrition per serving
- 60kcal
- 2.3 gprotein
- 12.4 gcarbs
- 0.3 gfat
- 1.9 gfibre
Per serving, about 6 servings. Figures are estimates from standard ingredient databases, not medical, dietetic, or nutritional advice.
Ingredients
- Cauliflower florets1 medium head
- Cornflour1/3 cup
- Soy sauce2 tbsp
- Green chilli & garlic2 tbsp minced
- Tomato ketchup2 tbsp
- Spring onion1/4 cup
Method
Batter the florets
Make a thick slurry with the cornflour, a spoon of plain flour, salt, pepper and just enough water to coat. Dip each floret so it is fully covered in a clinging layer.
Crisp the cauliflower
Mist the coated florets with oil and arrange them spaced apart. They need a thorough first cook so the coating turns crunchy before saucing.
Build the sauce
In a pan, fry the minced garlic and green chilli until aromatic, then stir in the soy sauce, ketchup and a splash of water. Simmer until it thickens to a glaze.
Toss to coat
Add the crisp florets to the hot sauce and toss quickly so each piece is lacquered but still crunchy. Throw in most of the spring onions.
Air-fry crisp first
Air-fry the battered florets at 200C for 16 minutes, shaking twice, before tossing in the sauce; finish with a quick 2 minute blast at 200C to set the glaze and garnish with the rest of the spring onion.
