For the batter and deep frying of cauliflower:
1 medium cauliflower, cut into bite-sized florets
100 g all-purpose flour
30 g corn starch
3 g black pepper powder
2 g red chili powder
10 ml soy sauce
120 ml water
300 ml oil for deep frying
For the Gobi Manchurian:
30 g chopped spring onion bulbs (scallion whites)
30 g green bell pepper, finely-chopped
5 g ginger, finely-chopped
8 to 10 garlic cloves, finely-chopped
2 green chilies, finely-chopped
15 ml light soy sauce
5 ml white vinegar
3 g black pepper powder
2 to 3 g salt to taste
For garnishing:
scallion greens, finely-sliced
fresh coriander leaves, finely-chopped
Serve the Gobi Manchurian hot and garnish with scallion leaves and chopped coriander.