Soya Manchurian Hot Dog

Ingredients

• 1½ cups soya chunks, soaked
• 4 hot dog buns
• 2 tablespoons soy sauce
• ½ tablespoon vinegar
• 1 tablespoon tomato ketchup
• 1 tablespoon red chilli paste
• 1 tablespoon oil + to deep fry
• 1 teaspoon garlic chopped
• 1 teaspoon ginger chopped
• 2-3 spring onion bulbs sliced
• 2 tablespoons yellow capsicum, finely chopped
• Salt to taste 
• 1 teaspoon ginger-garlic paste
• ¼ cup cornflour
• ½ cup refined flour
• 1 tablespoon cornflour slurry
• Spring onion greens chopped + to garnish
• Mayonnaise for drizzling

Method

1. Take soya chunks in a large bowl, add plenty of water and let them soak for ½ hour.
2. Put 1 tablespoon soy sauce, ½ tablespoon vinegar, tomato ketchup and red chilli paste in a bowl and mix well.
3. Heat 1 tablespoon oil in a non-stick pan, add garlic, ginger and spring onion bulbs, mix and sauté for 1-2 minutes.
4. Add yellow capsicum and mix. Add sauce mixture and mix well. Add salt and mix. Add 1 cup water, mix and bring to a boil.
5. Heat sufficient oil in a kadai.
6. Squeeze soya chunks and put in a bowl. Add remaining vinegar, remaining soy sauce, ginger-garlic paste, cornflour and refined flour and mix well.
7. Add the soya chunks to the hot oil and deep-fry till golden brown. Drain on absorbent paper.
8. Add fried soya chunks to the sauce mixture and mix well. Add cornflour slurry, mix and cook till the mixture thickens.
9. Make a slit in the centre of the top of the hot dog buns without cutting through and fill the slit with a generous portion of soya chunks mixture. Garnish with spring onion greens, drizzle mayonnaise on top and serve immediately.