Gobi Manchurian (Indian Chinese Style Cauliflower)

Step 1: To prepare the batter, whisk together the flour, 1 cup cornstarch, water, 1 tablespoon sambal oelek, garlic, ginger, sea salt and cayenne pepper in a medium bowl. You want the batter to be thick like you make for pancakes.

Step 2: Add the cauliflower into the batter and toss to coat evenly.

Step 3: Heat the 4 cups vegetable oil in a Dutch oven until it reaches 375F.

Step 4: Once the oil is ready, use a slotted-spoon to scoop cauliflower from the batter. You want each cauliflower patty to be about the size of the spoon. Carefully add a few patties to the oil and fry until golden brown (about 4 1/2-5 minutes).

Step 5: Using a clean slotted spoon, transfer the patties to a tray lined with paper towels to allow any excess oil to drain off.

Step 6: While the patties are frying, heat 2 tablespoons vegetable oil in a medium-size saucepan on high heat.

Step 7: Once the oil is hot, add the onions and saute until they start to turn translucent (3-4 minutes). Add the garlic, ginger, bell pepper and 1 Serrano pepper. Stir-fry for about 30 seconds.

Step 8: Add the stock, soy sauce and vinegar and bring to a rolling boil.

Step 9: In a small bowl, whisk the cornstarch and water together until smooth. Stir it quickly into the sauce to avoid forming lumps. Reduce the heat to a simmer and stir in the sambal oelek, black pepper and salt. The gravy will thicken a little (about 1 minute). Adjust the seasoning to your preference.

Step 10: Transfer the fried cauliflower patties to a serving dish. Pour the gravy over the patties and garnish with the remaining sliced Serrano pepper, fresh scallions and cilantro. Serve hot.