How to make Seafood Machurian -
Mixed seafood ground with aromatics, scrambled and cooked in a Manchurian gravy.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Fish fillets (फिश फिले), Prawns (medium) (मध्यम आकार के प्रॉन्स)
Cuisine : Chinese
Course : Main Course Seafood
For more recipes related to Seafood Machurian checkout Haryali Fish, Belghoria Roshun Bhetki, Fried Fish With Buttermilk Coated With Cornflakes, Seafood Manchurian . You can also find more Main Course Seafood recipes like Lemon Chilli Fish with Kurmura Prawns with Chilli Ginger Fish in Hot Black Bean Sauce Methi Wali Machchi
Seafood Machurian Recipe Card
Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine. To put it in one word it is wholesome. It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.
Prep Time : 6-10 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Seafood Machurian Recipe
Fish fillets 200 grams
Prawns (medium) shelled and deveined ½ cup
Celery finely chopped 1 inch
Ginger finely chopped 1 inch
Garlic cloves finely chopped 8-10
Green chillies finely chopped 2
Salt to taste
Oil 2 tablespoons
Chicken stock 2 cups
Red chilli sauce 2 teaspoons
Dark soy sauce 2 teaspoons
Oyster sauce 1 teaspoon
Crushed black peppercorns 1 teaspoon
Cornflour/ corn starch 2 tablespoons
White vinegar 2 teaspoons
Spring onion greens sliced + for garnishing 2 stalks
Method
Step 1
Put fish fillet in a blender jar, add prawns, half the celery, half the ginger, garlic, green chillies and salt and grind to a fine paste. Set aside.
Step 2
Heat 1 tablespoon oil in a non-stick wok. Add seafood paste and scramble it. Cook the mixture till it is half done. Transfer onto a plate and set aside.
Step 3
Heat remaining oil in the same wok. Add remaining ginger, garlic and green chillies and sauté. Add remaining celery and chicken stock and mix well.
Step 4
Add red chilli sauce, soy sauce, oyster sauce, salt and crushed peppercorns and mix well. Add the partially cooked seafood mixture and mix well. Cook for 2-3 minutes.
Step 5
Take cornflour in a bowl, add sufficient water and mix well to make a smooth slurry. Add the slurry gradually to the pan, mix well and cook till it thickens.
Step 6
Switch off the heat, add vinegar and spring onion greens. Mix well.
Step 7
Served hot garnished with spring onion greens.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
