Veg Manchurian (dry) Recipe

Prepare and drain vegetables

Place shredded cabbage, grated carrot, chopped green beans and chopped spring onion whites in a large bowl. Sprinkle with 1/2 tsp salt and toss well. Let sit 5 minutes to draw out moisture, then squeeze handfuls of the mixture over a colander/large bowl to remove excess water. You want the mixture damp but not soggy.

Mix binding ingredients

Return the drained vegetables to the bowl. Add minced garlic and ginger, soy sauce, 1 tsp salt, 1/4 tsp pepper, cornstarch and all-purpose flour. Add about 1 to 2 tablespoons water only if needed to bring mixture together so it holds shape when pressed. Mix thoroughly until it binds—mixture should be cohesive and slightly sticky.

Form balls

Using slightly oiled hands, press about 1 1/2 to 2 tablespoons of the mixture into compact balls about 1 to 1.25 inches (3 cm) diameter. Arrange on a tray. If mixture is too loose, add another tablespoon cornstarch and re-test.

Heat oil and deep-fry

Heat oil in a deep pan or wok to 170–180°C (340–355°F). Fry the balls in small batches so oil temperature doesn’t drop—do not overcrowd. Fry for 4–5 minutes per batch, turning gently, until golden brown and crisp. Remove with a slotted spoon and drain on paper towels. Allow to cool slightly; they will remain crisp.

Prepare sauce base

In a wide skillet or wok, heat 2 tablespoons neutral oil over medium-high heat. Add the minced garlic and chopped green chillies; sauté 15–30 seconds until fragrant but not browned.

Add sauces and seasonings

Add tomato ketchup, red chilli sauce, soy sauce, vinegar and sugar. Stir and let the mixture bubble for 20–30 seconds. Add 30 ml water to loosen; taste and adjust salt (about 1/4 tsp) and pepper.

Thicken sauce

Mix 1 teaspoon cornstarch with 1 teaspoon cold water to make a slurry. Lower heat to medium and pour slurry into the sauce while stirring rapidly. Cook 30–60 seconds until sauce thickens to a glossy coating consistency. Remove from heat and stir in chopped spring onion greens and toasted sesame seeds.

Toss with fried balls

Place the fried Manchurian balls into the skillet with the sauce. Toss gently but quickly to coat each ball evenly. Work in batches if necessary so you don’t over-sauce and to keep balls crisp. Transfer to a serving plate immediately.

Sprinkle extra thinly sliced spring onion greens and additional sesame seeds over the tossed balls. Serve immediately as a dry appetizer or as a side with fried rice/noodles.