Manchurian Recipe
Soy sauce, tomato, red chili sauce.
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Ingredients
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Vegetable mix (for Manchurian balls)
Manchurian sauce
Method
Prepare and fry Manchurian balls
- 1
Prepare vegetables
Wash and drain the cabbage and carrot. Finely shred the cabbage and grate the carrot. Finely chop the spring onion whites and capsicum. In a large bowl combine shredded cabbage, grated carrot, spring onion whites, chopped capsicum, minced garlic, minced ginger, chopped green chilies, salt and cracked black pepper. Mix well.
- 2
Make binding mixture
Add the all-purpose flour and cornstarch to the vegetable mixture. Add 2 tablespoons water and mix until the mixture holds together when pressed—do not make it too wet. Adjust with another teaspoon of water if needed. The mixture should be sticky enough to form balls.
- 3
Shape balls
Heat oil in a deep heavy pan to 350°F (about medium-high). Wet your hands slightly and shape small walnut-sized balls (about 1 to 1.5 tablespoons each) from the vegetable mixture, pressing firmly so they hold shape. Keep them on a tray.
- 4
Fry balls
Carefully lower a few balls into the hot oil without overcrowding. Fry in batches until golden brown and crisp on all sides, about 4–6 minutes per batch. Remove with a slotted spoon and drain on paper towels. Keep warm while you prepare the sauce.
Make Manchurian sauce and combine
- 5
Sauté aromatics
Wipe out most of the frying oil from the pan, leaving 2 tablespoons. Heat the pan over medium heat, add 2 tablespoons vegetable oil if needed. Add minced garlic and julienned ginger and sauté for 30–45 seconds until fragrant but not brown. Add the sliced spring onion whites and diced capsicum and stir-fry for 1–2 minutes until slightly softened but still crisp.
- 6
- 7
Add liquid and thicken
Pour in 1 cup water and bring the sauce to a simmer. Taste and add 1/2 teaspoon salt and 1/4 teaspoon black pepper if needed. Stir the cornstarch slurry (1 tablespoon cornstarch mixed with 1 tablespoon cold water) again to ensure it's smooth, then slowly pour it into the simmering sauce while stirring continuously. The sauce will thicken within 30–60 seconds to a glossy, slightly viscous consistency. If it becomes too thick, add up to 2 tablespoons water to adjust.
- 8
Combine with fried balls
Add the fried Manchurian balls to the sauce and gently toss so each ball is coated with sauce. Cook together over low heat for 1–2 minutes just to heat the balls through and let them absorb some sauce. Be gentle so the balls do not break apart.
- 9
Garnish and serve
Turn off heat and sprinkle sliced spring onion greens over the dish. Serve hot as an appetizer or with steamed rice or fried rice as a main.
