Mushroom Manchurian Recipe
Deep-fried mushrooms tossed in a spicy Manchurian sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
For the Mushroom Batter
For the Manchurian Sauce
Method
Preparation of Mushrooms
- 1
Clean the Mushrooms
Rinse the mushrooms under cold water and pat dry with a clean kitchen towel. Trim the stems if necessary.
- 2
Make the Batter
In a mixing bowl, combine all-purpose flour, cornstarch, rice flour, ginger-garlic paste, red chili powder, and salt. Gradually add water to form a smooth batter.
- 3
Coat the Mushrooms
Dip each mushroom into the batter, ensuring it is fully coated.
Frying the Mushrooms
- 4
Heat Oil
In a deep frying pan or wok, heat the oil over medium heat until it reaches around 180°C (350°F).
- 5
Fry the Mushrooms
Carefully drop the coated mushrooms into the hot oil in batches. Fry until they are golden and crispy, about 3-4 minutes. Remove and drain on paper towels.
Preparation of Manchurian Sauce
- 6
- 7
- 8
Mix in Sauces
Add soy sauce, tomato ketchup, chili sauce, and vinegar. Stir well to combine.
- 9
Season the Sauce
Add salt and black pepper to taste. Cook for another 2 minutes until the sauce thickens slightly.