Dry Manchurian

Ingredients list for Dry Manchurian

• 1 small Cabbage grated
• 2 medium Carrots chopped
• 1/2 medium Cauliflower grated
• 1 Spring onion with greens chopped
• 2 inch Celery stalks chopped
• for deep-frying Oil 1 tablespoon +
• 1 tablespoon Ginger chopped
• 2 tablespoons Garlic chopped
• 1-2 Green chillies chopped
• 1 tablespoon Red chilli flakes
• to taste Salt
• to taste Crushed black peppercorns
• 4 tablespoons Vegetable stock
• 2 tablespoons Soy sauce
• 1 tablespoon Green chilli sauce
• 3 tablespoons Cornstarch
• 1/2 tablespoon Sugar
• 1 tablespoon Refined flour (maida)
• 1 1/2 tablespoons Vinegar

Method

1. Heat sufficient oil in a kadai.
2. Combine cabbage, carrot, cauliflower, spring onion, half the celery, ¾ tablespoon ginger, 1 tablespoon garlic, half the green chillies, chilli flakes, salt and crushed peppercorns in a bowl, mix well and set aside.
3. To prepare sauce, heat 1 tablespoon oil in a non-stick pan. Add remaining celery, remaining ginger and remaining green chillies and mix well.
4. Add remaining garlic, mix and sauté for 30 seconds. Add 2 tablespoons vegetable stock, 1 tablespoon soy sauce, green chilli sauce and salt and mix well.
5. Dissolve 1 tablespoon cornstarch in some water to make a smooth slurry. Add this to the pan and mix well.
6. Add crushed peppercorns and sugar and mix well.
7. Squeeze out the excess water from the prepared vegetable mixture and transfer into another bowl. Add remaining soy sauce, refined flour and remaining cornstarch and mix well.
8. Divide the vegetable mixture into equal portions and shape them into balls.
9. Deep-fry the vegetable balls in hot oil till cooked and crisp. Drain on absorbent paper.
10. Add remaining vinegar and remaining spring onion with greens in the prepared sauce and mix. Add fried vegetable balls and mix well.
11. Serve hot garnished with red bell pepper, yellow bell pepper and green capsicum juliennes.

Nutrition Info