Start by making the Crispy Gobi. Heat the vegetable oil for deep frying to 180C.
In the meantime, prepare the batter by mixing together the plain flour, corn flour, red chili powder, salt and black pepper. Slowly add the water, stirring well to avoid lumps, and adjusting the consistency with more water if required.
Dip the cauliflower florets in the batter, and carefully transfer to the oil and deep fry until golden brown. Drain on absorbent paper and set aside.
Next, make the Manchurian Gravy. Gently heat the oil in a pan and add the garlic, ginger and chili and stir fry for 2 minutes. Add the capsicum, onion and the white part of the spring onion and fry for a further 3 minutes.
Stir in the Lee Kum Kee Vegetarian Oyster Sauce, Chili Sauce and Lee Kum Kee Light Soy Sauce. Continue to cook for a further 2 minutes. Add the rice vinegar, Lee Kum Kee Char Siu Sauce and Sichuan pepper (if using).
In a bowl mix together the corn flour with the water. Pour into the pan, a little at a time, adjusting the consistency of the gravy to your preference. Continue cooking for a further 3 minutes. Taste and adjust the seasoning with brown sugar and more Lee Kum Kee Light Soy Sauce if required.