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Sizzling Manchurian Recipe
TahiraJaved

Manchurian Recipe

This Manchurian Recipe pairs crispy fried vegetable balls with a glossy, tangy sauce that balances sweet, sour, and spicy in every bite. The vegetable balls stay perfectly crisp when tossed with the sauce right before serving, giving you that same satisfying crunch you expect from your favorite Indo-Chinese restaurant. It works equally well as a party appetizer or served over rice or noodles for a complete meal.
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Prep Time 20 minutes
Cook Time 25 minutes
Servings: 4
Course: Appetizer
Cuisine: Chinese
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

For the Vegetable Balls
  • 2 cups finely shredded cabbage
  • 1/2 cup grated carrot
  • 1/4 cup finely chopped capsicum
  • 2 tablespoons finely chopped onion
  • 1 teaspoon minced garlic
  • 1/4 cup all purpose flour
  • 3 tablespoons cornflour
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Oil for deep frying
For the Sauce
  • 2 tablespoons oil
  • 1 tablespoon minced garlic
  • 1 teaspoon minced ginger
  • 1 to 2 green chilies finely chopped
  • 3 tablespoons chopped spring onion white parts
  • 2 tablespoons soy sauce
  • 2 tablespoons tomato ketchup
  • 1 tablespoon red chili sauce
  • 1 teaspoon vinegar
  • 1 teaspoon sugar
  • 1 cup water
  • 1 tablespoon cornflour mixed with 2 tablespoons water for the slurry
  • Spring onion greens for garnish

Equipment

  • 1 Deep pan or wok for frying the vegetable balls until golden and crisp
  • 1 Mixing bowl for combining the shredded vegetables and binding ingredients
  • 1 Slotted spoon lifts the fried balls out while leaving excess oil behind
  • 1 Small bowl for mixing the cornflour slurry used to thicken the sauce
  • 1 Wok or large skillet for building and simmering the sauce

Method
 

  1. Mix shredded vegetables with flour, cornflour, salt, and pepper; shape into balls.
  2. Deep fry at 350°F until golden, 3 to 4 minutes; drain.
  3. Sauté garlic, ginger, and chilies, then spring onion whites.
  4. Add soy sauce, ketchup, chili sauce, vinegar, sugar, and water; simmer.
  5. Thicken with cornflour slurry until it coats a spoon.
  6. Toss fried balls in the sauce just before serving and garnish.
    7. STORAGE: Store balls and sauce separately in the refrigerator up to 2 days, or freeze uncooked balls up to 2 months.

Notes

  • Squeeze excess water from shredded vegetables before mixing so the balls hold together while frying.
  • Combine the fried balls and sauce only right before serving to keep the texture crisp.
  • Fry in small batches to maintain oil temperature and even browning.
  • Use a deep pan or wok for frying, since it holds heat steadily and gives the balls room to cook evenly.
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