How to make Seafood Manchurian -

Deep-fried fish and prawn balls cooked in Manchurian sauce.Fish Manchurian is a slight variation to your favourite seafood .Indian chinese recipes are very popular in Indian restaurants. These dishes taste sweet, sour and slightly hot.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Boneless Fish Fillets, Medium Prawns (मध्यम आकार के प्रॉन्स)

Cuisine : Chinese

Course : Main Course Seafood

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Seafood Manchurian

Seafood Manchurian Recipe Card

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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 : 16-20 minutes

Cook time : 26-30 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Seafood Manchurian Recipe

  • Boneless Fish Fillets 200 grams

  • Medium Prawns shelled and deveined 1/2 cup

  • Cornflour 2 tablespoons + for dusting

  • 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 + for deep-frying

  • Chicken stock 2 cups

  • Red chilli sauce 2 teaspoons

  • Dark soy sauce 2 teaspoons

  • Oyster sauce 1 teaspoon

  • Crushed black peppercorns 1 teaspoon

  • White vinegar 2 teaspoons

  • Spring onion greens sliced 2 stalks + for garnishing

Method

Step 1

Put fish fillets in a blender jar, add prawns, half the celery, half the ginger, half the garlic, half the green chillies and salt and grind to a fine paste.

Step 2

Heat sufficient oil in a kadai. Spread some cornflour on a plate.

Step 3

Divide fish paste into eight equal portions, roll them in cornflour and deep-fry in hot oil till golden. Drain on absorbent paper.

Step 4

Heat one tablespoon oil in a non-stick wok, add remaining ginger, garlic and green chillies and sauté. Add remaining celery and chicken stock and mix well.

Step 5

Add red chilli sauce, soy sauce, oyster sauce, salt and crushed peppercorns and mix well. Add seafood balls and mix well. Cook for two to three minutes.

Step 6

Take two tablespoons of cornflour in a bowl, add four tablespoons water and mix well to make a smooth slurry. Add the slurry, gradually, to the pan, mix well and cook till the mixture thickens.

Step 7

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

Step 8

Transfer into a serving bowl and serve hot garnished with spring onion greens.

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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 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.