Indo-Chinese Style Crispy Garlic Chilli Broccoli
This is quite possibly my favourite way to eat broccoli! It’s another Indo-Chinese dish, the amazing cuisine which has resulted from Chinese settlement in India. If you’ve not tried this cuisine before and you’re a fan of Indian and Chinese food, then you’re in for a delicious surprise.
Indo-Chinese food brings together some of the best flavour combinations from Indian and Chinese cooking, with strong notes of garlic, chilli, ginger and perfect use of different textures to really satisfy those savoury cravings.
If you’re new to this cuisine then check out some of my favourite recipes: vegetable spring rolls, spicy veg noodles, crispy babycorn, sesame chilli paste – a perfect Indo-Chinese meal night at my house.
This particular recipe is always a hit with my guests. The textures and flavours are incredibly satisfying. The coating on the outside is crispy and chewy whilst the broccoli is tender on the inside. The flavour from the garlic, chilli and ginger marinade hits the spot just right and really leaves your taste buds dancing for more! The recipe works brilliantly with other veg too, especially cauliflower, babycorn and mushrooms.
- • florets of 1 large broccoli
- • water and salt for par boiling broccoli
- • 3 tbsp all-purpose flour
- • 3 tbsp cornflour
- • 2 tbsp vegetable oil
- • ¼ tsp salt
- • water to make a paste using the flours
- • 1 small red or white onion
- • 4 garlic cloves
- • 2-3 green or red chillies
- • 2 inch piece of ginger
- • 2 tbsp water
- • 1 tbsp vegetable oil
- • 1 tbsp tomato ketchup
- • 2 tsp light soy sauce
- • 1 tsp cornflour
- • ¼ tsp salt
- • coriander stalks and spring onions for garnishing, finely chopped
- Place a pot of water on boil and salt well. When the water starts to bubble drop the broccoli florets. Par boil the broccoli for 4-5 minutes, just until the florets are slightly tender. You don’t want to overcook them as they need to retain some firmness so that they don’t fall apart in the cooking process. Drain and allow to cool.
- Whilst the broccoli is boiling, prepare the batter by mixing together the salt, pepper, corn flour and all-purpose flour. Now slowly add water, mixing as you go and until you arrive at a gluey like consistency. You are aiming for something which will easily coat the broccoli, without being clumpy or on the other end too watery.
- Next, drop the florets into the batter and either using your hands or a fork gently move the pieces around to given them a good even coating.
- Now place a large wok or frying pan on medium heat with 2 tablespoons of oil.
- Then, either using your hands or a tong, pick up the pieces, shaking them off to remove any excess batter and then drop them into the frying pan, ensuring each piece has a spot on the base of the pan to give it a chance to crisp up. Allow each side to cook for a good 3-4 minutes before turning to cook the other side.
- Once golden and crisp, remove the florets from the pan and leave on a kitchen towel to soak up any excess oil.
- Now for the marinade, in a food processor, wiz up the garlic, ginger, chilli and onions until they are only roughly chopped.
- Place your wok or frying pan on a medium heat with 1 tbsp of vegetable oil.
- Lightly fry the roughly chopped ingredients until the onions turn slightly golden.
- Next add the soy sauce, ketchup and salt to taste, Mix well. Let this cook for another minute to help the flavours emulsify. Ketchup may seem like a strange ingredient but it adds a lovely colour and slight tang to the marinade. It also makes the coating beautifully sticky.
- Next go in with the water and again mix well.
- Drop in the florets and carefully stir to evenly coat each one.
- Let this cook for a good two minutes and then sprinkle the cornflour and gently stir this. This is a really important step as this is going to help seal in all the flavour and add an additional layer of crispyness. Cook for another 3-4minutes until the florets are looking beautifully golden and voila.
- Garnish with spring onions and coriander before serving.
- This is great recipe to make in advance and then simply reheat in the oven or wok to get back that crispyness.