Seafood Manchurian

Bursting with seafood flavour this Chinese dish will win a million hearts This is a Sanjeev Kapoor exclusive recipe.

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Seafood Manchurian

Main Ingredients Boneless pomfret fillet, Medium prawns
Cuisine Indo-Chinese
Course Main Course Seafood
Prep Time 21-25 minutes
Cook time 16-20 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Non Veg

Ingredients list for Seafood Manchurian

  • 200 grams Boneless pomfret fillet
  • 8-10 Medium prawns shelled, deveined and washed
  • 1 tablespoon Celery chopped
  • 1 tablespoon Garlic chopped
  • 1 teaspoon Ginger chopped
  • 1 Green chilli chopped
  • to taste Salt
  • 1 Egg white
  • to serve Fried rice
  • Gravy
  • 1 1/2 tablespoons Sesame oil
  • 1 tablespoon Garlic chopped
  • 1/2 teaspoon Ginger chopped
  • 1/2 teaspoon Celery chopped
  • 1 Green chilli chopped
  • 1 tablespoon Red chilli sauce
  • 1/2 tablespoon Oyster sauce
  • 1 tablespoon Dark soy sauce
  • 1 pinch Salt
  • 2-3 tablespoons Cornflour slurry
  • 1 teaspoon Vinegar
  • 1 tablespo to garnish Spring onion greens chopped


  1. Put pomfret fillet and prawns in a blender jar, add celery, garlic, ginger, green chilli, salt, egg white and blend to a fine paste. Transfer into a bowl.
  2. Heat sufficient water in a deep non-stick pan, drop in balls of the prepared mixture and poach in the hot water for 4-5 minutes.
  3. Drain the seafood balls and transfer into a bowl. Reserve the stock.
  4. Heat sesame oil in a non-stick pan, add garlic, ginger, celery and green chilli, mix and sauté for ½ minute.
  5. Add 2 cups of the reserved stock and mix well. Add red chilli sauce and oyster sauce, mix well and let the mixture come to a boil.
  6. Add dark soy sauce and mix well. Add the poached seafood balls, mix well and cook for 1 minute.
  7. Add a pinch of salt and cornflour slurry, mix well and cook till the mixture thickens slightly.
  8. Switch the heat off, add vinegar and spring onion greens and mix well.
  9. Transfer into a serving bowl, garnish with spring onion greens and serve hot with fried rice.