Wash and finely shred the cabbage, grate the carrot, finely chop capsicum and spring onion whites, and measure corn. Place all prepared vegetables into a large mixing bowl.

Remove excess moisture from the shredded cabbage and grated carrot by squeezing handfuls in a clean kitchen towel or cheesecloth. This is important so the mixture binds and the balls stay crisp.

Add minced garlic, grated ginger, chopped green chili (if using), soy sauce, salt, and black pepper to the vegetables. Mix thoroughly to distribute seasonings.

Add the all-purpose flour and cornstarch to the vegetable mixture. Add 1–2 tablespoons water only if the mixture feels too dry. The mixture should hold together when pressed — not wet or crumbly. Adjust salt and pepper to taste.

Heat oil in a deep frying pan or wok to 170–180°C (mid-high heat). To test, drop a small pinch of batter — it should sizzle and rise slowly without burning immediately.

Shape the vegetable mixture into small balls about 1 to 1.25 inches (2.5–3 cm) in diameter, packing them firmly so they don’t fall apart during frying. Work quickly to avoid the mixture warming and becoming loose.

Carefully slide a few balls into the hot oil without overcrowding. Fry in batches, turning occasionally, until golden brown and crisp on all sides, about 4–6 minutes per batch depending on size. Maintain oil temperature between batches.

Use a slotted spoon to remove the fried balls and drain on a wire rack or paper towels. Keep warm in a low oven (about 100°C / 210°F) if making ahead while you prepare the sauce.

Chilli Sauce & Toss

In a small bowl, mix the cornstarch (1 tsp) with 3 tablespoons water to make a smooth slurry. Set aside.

Heat 2 tablespoons vegetable oil and 1/2 teaspoon sesame oil in a large wide skillet or wok over medium-high heat.

Add minced garlic and ginger; stir-fry for about 20–30 seconds until fragrant but not browned.

Add sliced green chilies and the 1/4 cup sliced spring onion whites; stir-fry 30–45 seconds until softened.

Add the red chili sauce, tomato ketchup, soy sauce, vinegar, and sugar. Stir to combine and bring the sauce to a gentle simmer so flavors meld, about 1 minute.

Taste the sauce and adjust seasoning — add the 1/4 tsp salt and 1/4 tsp black pepper if needed.

Give the cornstarch slurry a quick stir and pour into the simmering sauce, stirring constantly. The sauce should thicken to a glossy, slightly viscous consistency in about 30 seconds.

Add the fried Manchurian balls to the skillet. Gently toss or stir for 1 minute so each ball gets evenly coated with the sauce. Avoid breaking the balls — use a gentle folding motion.

Stir in chopped spring onion greens and toasted sesame seeds; toss once more to combine. Remove from heat immediately to keep the balls crisp.

Transfer to a serving platter, sprinkle a few extra sesame seeds and spring onion greens on top. Serve hot as a dry appetizer or side.