RCI-SN.002.0306.001
Veg Manchurian
Veg Manchurian from the Recidemia collection
Prep15 min
Cook30 min
Total45 min
Servings4
Difficultyadvanced
Ingredients
- cornflour 2 tbsps.1 unit
- cabbage grated 2 cups1 unit
- soy sauce 1 tbsp1 unit
- carrot grated ½ cup1 unit
- Onion chopped ¼ cup1 unit
- Green chilies chopped 1 tbsp.1 unit
- Chopped garlic 1 tbsp.1 unit
- coriander leaves chopped (optional)1 unit
- tbsp.Sugar 1 tsp.1 unit
- Ajinomoto ¼ tsp.1 unit
- white pepper powder ½ tbsp.1 unit
- oil 2 tbsps.1 unit
- oil For frying1 unit
- 1 unit
Method
1
Finely grate or chop cabbage, carrots, green beans, and onions, then squeeze out excess moisture using a clean cloth. Combine the vegetables in a large bowl with cornflour, all-purpose flour, ginger-garlic paste, pepper, and salt to taste, mixing until a firm dough-like mixture forms.
10 minutes
2
Shape the vegetable mixture into small round balls or dumplings, roughly the size of a golf ball, pressing firmly so they hold together. Place them on a plate and set aside.
5 minutes
3
Heat oil in a deep pan or wok over medium-high heat until it reaches frying temperature, around 170–180°C (340–355°F). Carefully lower the vegetable balls into the hot oil in batches and fry until golden brown and crispy, then drain on paper towels.
10 minutes
4
In a separate wok or large skillet, heat a tablespoon of oil over high heat and sauté finely minced garlic, ginger, and green chilies for about 30 seconds until fragrant. Add chopped spring onion whites and diced capsicum, stir-frying briskly.
3 minutes
5
Add soy sauce, chili sauce, tomato ketchup, and vinegar to the wok, stirring to combine all the sauces into a unified base. Season with salt to taste and bring the mixture to a gentle simmer.
2 minutes
6
Mix cornflour with water to create a smooth slurry and pour it gradually into the simmering sauce, stirring constantly until the sauce thickens to a glossy, coating consistency. Add a splash of water or vegetable stock if needed to adjust the thickness.
3 minutes
7
Gently add the fried vegetable balls into the sauce and toss carefully to coat each ball evenly without breaking them. Allow them to simmer together for one to two minutes so the flavors meld.
2 minutes
8
Remove from heat and garnish generously with chopped spring onion greens and a drizzle of sesame oil if desired. Serve hot immediately as a hearty soup-style dish or alongside steamed rice or noodles.
1 minutes