Mushroom Manchurian Recipe

Clean and prep mushrooms

Wipe mushrooms with a damp cloth or paper towel to remove dirt. Trim stems if needed and pat dry. Leave whole if small, or halve/quarter larger mushrooms so pieces are bite-sized (about 1–1.5 cm).

Make batter

In a bowl combine 3 tbs cornstarch, 2 tbs all-purpose flour, 1 tsp salt, 1 tsp black pepper and 1 tsp ginger-garlic paste. Add 3 tbs water gradually and mix to a thick but coating batter — it should cling to the mushrooms. Adjust with a little more cornstarch or water if necessary.

Coat mushrooms

Toss the prepared mushrooms into the batter, ensuring each piece is evenly coated. Let them sit for 5 minutes so the coating adheres.

Fry mushrooms

Heat about 120 ml oil in a wide skillet or frying pan over medium-high heat. When hot (oil shimmering), add coated mushrooms in a single layer without overcrowding; fry in batches if needed. Shallow-fry, turning occasionally, until golden brown and crisp on all sides, about 5–7 minutes per batch. Use a slotted spoon to transfer fried mushrooms onto a paper towel-lined plate to drain excess oil.

Prepare aromatics and vegetables

Separate the white and green parts of the spring onions. Thinly slice both. Finely mince garlic and ginger. Dice the onion and capsicum into small, even pieces so they cook quickly.

Sauté aromatics

In a clean wok or large skillet heat 2 tbs vegetable oil over medium-high heat until shimmering. Add minced garlic, ginger and slit green chili (if using). Stir-fry for 20–30 seconds until fragrant but not browned.

Cook vegetables

Add the chopped onion and the white parts of the spring onion. Stir-fry 1–2 minutes until the onion begins to soften. Add the diced capsicum and continue to stir-fry another 1–2 minutes; you want them crisp-tender to retain bite.

Make sauce

Lower heat to medium. Add 3 tbs tomato ketchup, 2 tbs light soy sauce, 1 tbs chili sauce, 1 tsp vinegar, 1 tsp sugar and 1 tsp dark soy sauce (if using). Stir to combine. Pour in 200 ml water and bring the mixture to a gentle simmer.

Thicken sauce

Stir the 2 tbs cornstarch slurry (2 tbs cornstarch mixed with about 4 tbs cold water) to recombine, then slowly pour into the simmering sauce while stirring constantly. The sauce will thicken within 30–60 seconds to a glossy consistency. Taste and adjust salt (about 1/2 tsp) and white/black pepper to taste.

Finish sauce

Add the fried mushrooms to the wok and toss gently to coat each piece evenly with the sauce. Cook together 1–2 minutes so mushrooms absorb some sauce and remain crisp on the outside. Drizzle 1/2 tsp sesame oil and add the green parts of the spring onions; toss once.

Serve

Transfer Mushroom Manchurian to a serving dish. Serve hot as an appetizer or with steamed rice or fried rice as a main. Garnish with extra sliced spring onion if desired.