Manchurian (veg/baby Corn) Recipe

Prepare vegetables

If using baby corn, finely chop or pulse in a food processor to get small pieces (avoid pureeing into paste). If using mixed vegetables, finely shred/finely dice cabbage, carrot, capsicum, and beans so they total about 3 cups.

Remove excess moisture

Place the chopped vegetables in a clean kitchen towel or fine sieve and press to remove excess water. Removing moisture helps the balls hold together and stay crisp.

Make the binding mixture

In a large bowl combine the drained vegetables, 1/2 cup all-purpose flour, 1/4 cup cornstarch, 1/2 cup chopped spring onion whites, 2 tbs minced garlic, 1 tbs grated ginger, 1 finely chopped green chili (optional), 1 tsp soy sauce, 1/2 tsp salt, and 1/4 tsp black pepper. Mix thoroughly until the mixture comes together. The mixture should be sticky but not too wet; add up to 1-2 tbs more flour or cornstarch if it’s too loose.

Shape balls

Take small portions (about 1 to 1.5 tablespoons each) and roll into compact balls. Press tightly so they hold their shape. This recipe makes about 18–22 small balls depending on size.

Pan-fry or shallow-fry the balls

Heat 4 tbs oil in a heavy nonstick skillet over medium heat. Add the balls in a single layer (do not overcrowd). Cook 3–4 minutes per side, turning gently so each side gets golden brown and slightly crisp. Alternatively, deep-fry at 350°F/175°C for 3–4 minutes until golden. Transfer to a plate lined with paper towel to drain. Keep warm.

Sauté aromatics and vegetables

Heat 2 tbs oil in a wide skillet or wok over medium-high heat. Add 1 tbs minced garlic and 1 tbs minced ginger and stir-fry for 20–30 seconds until fragrant (do not brown). Add 1/2 cup chopped onion, 1/2 cup chopped capsicum, and 1/2 cup spring onion whites. Stir-fry for 1–2 minutes so vegetables soften but remain slightly crisp. If using green chili, add sliced chili now.

Add sauces

Lower heat to medium. Add 2 tbs soy sauce, 1 tsp dark soy sauce, 3 tbs tomato ketchup, 1 tbs red chili sauce, 1 tsp vinegar, 1/2 tsp sugar, 1/2 tsp salt (adjust to taste) and 1/4 tsp pepper. Stir well to combine the flavors and coat the vegetables.

Add liquid

Pour in 1 cup water and bring the mixture to a gentle simmer. Taste and adjust seasoning — the sauce should be savory, slightly sweet and balanced with acidity.

Thicken sauce

Give the cornstarch slurry (2 tsp cornstarch mixed with 2 tbs cold water) a quick stir and slowly pour into the simmering sauce while stirring constantly. The sauce will thicken within 30–60 seconds to a glossy consistency. If it becomes too thick, add a tablespoon of water at a time to reach desired thickness.

Finish sauce

Stir in 1/2 tsp sesame oil (optional) and half of the chopped green parts of the spring onions. Keep the sauce hot on low heat.

Combine balls and sauce

Gently add the fried veg/baby corn balls to the thickened sauce and toss carefully to coat all the balls. Cook together on low heat for 1–2 minutes so the balls absorb some sauce but do not become soggy. If you prefer a dry Manchurian, toss lightly and serve; for a gravy version, add 1/2 cup extra water and simmer 1–2 minutes.

Garnish and serve

Transfer to a serving plate, sprinkle the remaining chopped spring onion greens and optional fried garlic or sesame seeds. Serve hot with steamed rice, fried rice, or noodles.