Name: Showshaa - The Modern Taprooms CHINESE DRAGON BOARD Recipe
Cook time: 1 h 15 min
Total time: 1 h 15 min
Yield: 4 servings
Cuisine: Indo-Chinese
Ingredients: 12 pcs vegetable spring roll wrappers (store-bought); 2 cups cabbage, finely shredded; 1 cup carrot, julienned; 3 stalks green onion, thinly sliced; 2 cloves garlic, minced; 1 tsp ginger, minced; 2 tbs soy sauce; 1 tsp sesame oil; 1 tsp cornstarch (for filling binder); 2 cups vegetable oil (for frying); 0.5 tsp salt; 0.25 tsp black pepper; 300 g paneer (firm), cut into 1-inch cubes; 0.5 cup cornstarch (for coating); 2 tbs all-purpose flour; 0.5 tsp salt; 0.25 tsp black pepper; 0.5 cups vegetable oil (for shallow frying); 1 tbs oil (for sauce cooking); 2 cloves garlic, minced; 1 tsp ginger, minced; 0.5 cup green bell pepper, diced; 0.5 cup onion, diced; 1 pcs green chillies, slit (optional); 1 tbs soy sauce; 2 tbs tomato ketchup; 1 tbs red chilli sauce (Sriracha or similar); 1 tsp cornstarch (to thicken sauce); 3 tbs water; 2 cups cauliflower, grated (or mixed veg mash)

Method

Vegetarian Indo-Chinese Starters

Prepare filling

Heat 1 tbs neutral oil in a wok over medium-high heat. Add minced garlic and ginger; sauté 30 seconds until aromatic. Add shredded cabbage, julienned carrot and sliced green onion. Stir-fry 3–4 minutes until vegetables are just tender but still with bite. Season with 2 tbs soy sauce, 1 tsp sesame oil, 1/2 tsp salt and 1/4 tsp black pepper. Sprinkle 1 tsp cornstarch dissolved in 1 tbs water, toss to bind, then remove from heat and let cool to room temperature.

Roll spring rolls

Lay one spring roll wrapper on a clean surface with one corner facing you. Place ~2–3 tbs of cooled vegetable filling near the corner. Fold corner over filling, fold sides in, and roll tightly to seal. Use a little water to glue the final edge. Repeat until all wrappers are filled (about 12 rolls).

Fry spring rolls

Heat 2 cups vegetable oil in a deep pan to 180°C (350°F) or until a small piece of wrapper sizzles and browns in 10–15 seconds. Fry spring rolls in batches, turning, until golden brown and crisp, about 3–4 minutes per batch. Drain on paper towels and keep warm in a low oven (100–120°C/210–250°F) if assembling board later.

Chilli Paneer (Crispy Indo-Chinese Paneer)

Coat and fry paneer

In a bowl combine 1/2 cup cornstarch, 2 tbs all-purpose flour, 1/2 tsp salt and 1/4 tsp black pepper. Toss paneer cubes in the dry mix until evenly coated. Heat 1/2 cup oil in a nonstick skillet over medium-high heat. Shallow-fry coated paneer in batches, turning occasionally, until crisp and light golden, 3–4 minutes. Remove to paper towels to drain.

Make chilli sauce and toss paneer

Wipe the pan, add 1 tbs oil and heat. Sauté 2 minced garlic cloves and 1 tsp minced ginger for 30 seconds. Add diced onion, diced green bell pepper and slit green chilli; stir-fry 1–2 minutes so vegetables stay crunchy. Add 1 tbs soy sauce, 2 tbs tomato ketchup and 1 tbs red chilli sauce; stir to combine. Mix 1 tsp cornstarch with 3 tbs water and add to pan, stirring until sauce thickens slightly (30–45 seconds). Add the fried paneer, toss gently to coat, and cook 1 more minute. Remove from heat and garnish with 2 tbs chopped spring onion and 1 tbs chopped coriander.

Manchurian Veg Balls (Indian-Chinese meatless balls)

Make veg ball mixture

Squeeze any excess moisture from grated cauliflower. In a bowl combine cauliflower, mashed green peas, 1/2 cup breadcrumbs, 3 tbs cornflour, 1 tsp soy sauce, 1/2 tsp garlic powder, 1/2 tsp salt, 1/4 tsp black pepper and 1 tbs water. Mix thoroughly; you should have a firm, slightly sticky mixture that holds shape. If too loose add a little more breadcrumbs or cornflour.

Shape and fry balls

Heat 1 cup oil in a deep skillet to 170–180°C (340–350°F). Shape mixture into 18–20 small walnut-sized balls. Fry in batches until golden and crisp, about 3–4 minutes per batch. Drain on paper towels and keep warm.

Optional Manchurian glaze

If you prefer sauced Manchurian: heat 1 tbs oil in a pan, sauté 1 clove minced garlic and 1/2 tsp minced ginger, add 2 tbs finely diced onion and 1 tbs soy sauce, 1 tbs tomato ketchup and 1 tbs schezwan sauce. Stir, add 1 tsp cornflour slurry (1 tsp cornflour + 2 tbs water), simmer until glossy and thick, then toss fried veg balls to coat. Remove and keep warm.

Accompaniments & Sauces

Prepare sauces

Arrange 1/2 cup sweet chilli sauce, 1/2 cup schezwan/red chilli sauce and 1/2 cup soy-vinegar dipping sauce (mix 3 tbs soy sauce + 1 tbs rice vinegar + 1 tbs water + 1 tsp sugar + pinch chilli flakes) into small bowls. Place 1/4 cup quick ginger-garlic pickle (finely chop equal parts ginger and garlic, toss with 1 tsp oil, pinch salt and 1 tsp red chilli powder or schezwan sauce) in another small dish. Keep lime wedges and chopped coriander ready.

Garnish & Board Assembly

Select a large wooden board or platter. Arrange warm spring rolls, chilli paneer pieces and Manchurian veg balls in distinct clusters with small bowls of sweet chilli, schezwan, soy-vinegar sauce and the ginger-garlic pickle spaced between. Fill gaps with cucumber slices, pickled onions and lime wedges. Sprinkle chopped coriander, fried garlic chips and julienned spring onion over the board for color and crunch. Serve immediately so items remain crisp.

Chinese Dragon Board Recipe