Manchurian (shrimp / Fish) Recipe

Prepare seafood

Pat the shrimp or fish pieces dry with paper towels. This helps the marinade and coating adhere and produces a crisper result.

In a medium bowl combine 1 tbsp soy sauce, 1 tbsp cornstarch, 2 tbsp flour, 1 beaten egg, 1 tsp salt, 1/2 tsp black pepper, 1 tbsp minced garlic and 1 tsp grated ginger. Add the shrimp or fish and toss to coat. Marinate for 15–20 minutes in the refrigerator while you prepare other components.

Dredge

In a shallow bowl mix 1/2 cup cornstarch and 1/4 cup all-purpose flour. Remove seafood from the marinade, letting excess drip off, then dredge each piece thoroughly in the dry mixture until evenly coated.

Heat oil

Pour about 1 cup vegetable oil into a wide skillet (or deep pot for deep frying). Heat over medium-high until shimmering (about 350°F / 175°C if using a thermometer). If shallow frying, use enough oil to come halfway up the sides of the shrimp/fish.

Fry the coated shrimp/fish in batches to avoid crowding. Cook shrimp 2–3 minutes per side until golden brown and cooked through; for fish pieces fry 3–4 minutes per side depending on thickness, turning once. Remove with a slotted spoon to a wire rack or paper towel–lined plate to drain. Keep warm in a low oven if preparing in batches.

Prepare aromatics

Wipe out the frying skillet (leave a little oil) or use a clean wok. Add 1 tbsp vegetable oil and heat over medium. Add 1 tsp minced ginger and 2 tsp minced garlic; sauté 20–30 seconds until fragrant but not browned.

Add the white parts of 3 scallions, the diced 1/2 onion and diced 1/2 bell pepper (if using) and the chopped chili. Stir-fry 1–2 minutes until vegetables soften slightly but retain some bite.

Stir in 3 tbsp tomato ketchup, 1.5 tbsp soy sauce, 1.5 tbsp chili sauce (or sriracha), 1 tsp vinegar, 1 tsp sugar and 1/2 tsp black pepper. Mix to combine.

Add 1/2 cup water and bring the sauce to a simmer. Taste and adjust seasoning — more soy for saltiness, more chili sauce for heat, or a touch more sugar if too tangy.

Thicken sauce

Make a slurry by mixing 1 tbsp cornstarch with 1 tbsp cold water (already noted as cornstarch slurry). Slowly pour the slurry into the simmering sauce while stirring; cook 1–2 minutes until sauce thickens to a glossy, coat-the-back-of-a-spoon consistency.

Add the fried shrimp/fish to the sauce and toss gently to coat, cooking together 30–60 seconds just to marry flavors. Avoid overcooking seafood in the sauce.

Transfer the Manchurian shrimp/fish to a serving plate. Sprinkle with the sliced green onion tops and sesame seeds if using. Serve immediately with steamed rice or fried rice and lemon/lime wedges on the side.