How to make Seafood Manchurian -

Bursting with seafood flavour this Chinese dish will win a million hearts

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Boneless pomfret fillet, Medium prawns (मध्यम आकार के प्रॉन्स)

Cuisine : Indo-Chinese

Course : Main Course Seafood

Seafood Manchurian

Seafood Manchurian Recipe Card


Chinese food is an integral part of the Indian culinary scene. In Indian Chinese cuisine the food is modified to suit Indian palate. In this Chinese seasoning and cooking techniques are adapted to Indian tastes and contain larger offering of vegetarian dishes. Today, it is not only enjoyed by the Indians but is also highly appreciated in in Malaysia, Singapore and North America.  
Foods tend to be flavoured with Indian spices such as cumin seeds, coriander seeds, and turmeric, which are traditionally not associated with authentic Chinese cuisine. Hot chilli, ginger, garlic, sesame seeds, dry red chillies, black pepper corns and yogurt are also frequently used in Indo Chinese dishes. This makes Indian Chinese food similar in taste to many dishes of Singapore and Malaysia, which have strong Chinese and Indian cultural influences.
Non-staple dishes are generally served with generous helpings of gravy, although they are also available without gravy. Culinary styles often seen in Indian Chinese fare include chilli where the food is hot and batter-fried; Manchurian which consists of a sweet and salty brown sauce; and Szechwan sauce which is a spicy red sauce. These are generally not used in authentic Chinese food preparation.

Prep Time : 21-25 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Seafood Manchurian Recipe

  • Boneless pomfret fillet 200 grams

  • Medium prawns shelled, deveined and washed 8-10

  • Celery chopped 1 tablespoon

  • Garlic chopped 1 tablespoon

  • Ginger chopped 1 teaspoon

  • Green chilli chopped 1

  • Salt to taste

  • Egg white 1

  • Fried rice to serve

  • Gravy

  • Sesame oil 1 1/2 tablespoons

  • Garlic chopped 1 tablespoon

  • Ginger chopped 1/2 teaspoon

  • Celery chopped 1/2 teaspoon

  • Green chilli chopped 1

  • Red chilli sauce 1 tablespoon

  • Oyster sauce 1/2 tablespoon

  • Dark soy sauce 1 tablespoon

  • Salt 1 pinch

  • Cornflour slurry 2-3 tablespoons

  • Vinegar 1 teaspoon

  • Spring onion greens chopped 1 tablespo to garnish


Step 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.

Step 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.

Step 3

Drain the seafood balls and transfer into a bowl. Reserve the stock.

Step 4

Heat sesame oil in a non-stick pan, add garlic, ginger, celery and green chilli, mix and sauté for ½ minute.

Step 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.

Step 6

Add dark soy sauce and mix well. Add the poached seafood balls, mix well and cook for 1 minute.

Step 7

Add a pinch of salt and cornflour slurry, mix well and cook till the mixture thickens slightly.

Step 8

Switch the heat off, add vinegar and spring onion greens and mix well.

Step 9

Transfer into a serving bowl, garnish with spring onion greens and serve hot with fried rice.

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MasterChef Sanjeev Kapoor

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 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.