Cauliflower Manchurian

1 head of cauliflower, broken into florets
pinch of msg
oil for deep frying
Batter:
1/2 cup refined flour
1/4 cup cornflour
1/4 teaspoon chili powder
salt to taste
water as needed

Sauce:
2 tablespoons oil
2 tablespoons finely chopped spring onion
1 tablespoon finely chopped garlic
1 tablespoon finely chopped ginger
1 tablespoon finely chopped green chilies
1/4 teaspoon white pepper
2 tablespoons soy sauce
1/4 teaspoon sugar
pinch of msg
1 tablespoon cornflour mixed with 1/4 cup water
1 cup vegetable stock or water
salt to taste

Wash the cauliflower florets, sprinkle a little salt and msg and set aside for 5 minutes. Combine all the ingredients mentioned under batter. Beat well and prepare a thick coating batter. Heat the oil in a frying pan.

Dip the cauliflorets one by one in the batter and deep fry. Drain when golden brown. Set aside.

Heat 2 tablespoons of oil in a pan. Add the spring onions, ginger, garlic and green chilies. Fry for 1/2 minute.

Add the stock, pepper, soy sauce, sugar, msg and salt. Simmer uncovered for 1 minute.

Add the cornflour mixed with water and stir continuously, so that the sauce becomes thick. Add the fried cauliflowerets just before serving. Garnish with spring onion tops.