Gobi Manchurian

Bahan-bahan (4 porsi)

• 3 tablespoons neutral-flavored oil of choice
• 1 - inch piece ginger, (chopped)
• 5 g arlic cloves, (chopped)
• 1 to 2 serrano peppers, (chopped*)
• 1 large shallot ((or 1/2 of a small red onion), finely diced)
• 6 scallions, (whites and light green parts chopped (dark green tops sliced on a bias and reserved for garnish))
• ½ cup (60g) chopped green bell pepper
• 2 tablespoons soy sauce or tamari
• 1 1/2 tablespoons sambal oelek or chili-garlic sauce
• 1 tablespoon distilled white vinegar
• 1 teaspoon toasted sesame oil
• 3 tablespoons organic ketchup
• 2 tablespoons organic brown sugar
• ½ tablespoon cornstarch + 1 tablespoon cold water
• 1 handful of fresh cilantro, (chopped (for garnish) )
• 1 small head of cauliflower, (cut into small-medium florets (450-500g of florets)**)
• 1/2 cup + 1 tablespoon (70g) all-purpose flour or + 1/2 cup + 2 tablespoons (98g) rice flour***
• ¼ cup + 2 tablespoons (45g) cornstarch
• 1 teaspoon grated garlic, ((or crushed with a press))
• 1 teaspoon finely grated ginger
• 3/4 teaspoon Kashmiri red chili powder (mild chili powder)
• 3/4 teaspoon kosher salt
• ½ cup (120 mL) water, plus 1 to 2 tablespoons more as needed****
• Vegetable oil or high-heat oil for deep frying