Vegetable Manchurian- soft deep fried veggie balls appetizer made with soy & chilli sauce in Indo Chinese style.
Prep Time20 minutesmins
Cook Time20 minutesmins
Total Time40 minutesmins
Course: Appetizer, Snack, starter
Cuisine: Indo Chinese
Keyword: dyr manchurian, manchurian, vegetarian
Servings: 4
Author: Mullai Madavan
Ingredients
Ingredients - for veg balls
3cups mixed veggies (carrots, cabbage, cauliflower, white part spring onion)finely shredded
1tablespoongingerminced
3clovesgarlicminced
3tablespoonmaida
2tablespooncornflour
3/4teaspoonsalt
1/4teaspoonblack or white pepper powder
1tspdark soy sauce
Absolutely no water required. Water from the veggies is enough to make the veggie balls. Add finely minced green chilli if you prefer it spicy
Ingredients - for sauce (dry version)
1/2cup spring onionwhite and green parts, chopped
2tablespoongingerminced
3clovesgarlicminced
4eachdry red chilli or green chilli
1/4 cupred chilli sauce
2tablespoondark soy sauce
1/2teaspoonblack or white pepper powder
1teaspoonvinegar or vodka or use 1 pinch msg
1teaspoonbrown sugar
1/2teaspoonsalt
3teaspoonCooking oilsesame oil preferred
1/4cupwater
3cupsoilfor deep frying
1teaspoongingerjulienned, for garnish
1/4cupspring onion (green part only)for garnish
Ingredients - for extra sauce or gravy
1tablespooncorn flour
3/4cupwater
Instructions
To make veg balls
Combine all ingredients from table- 1 (to make veg balls) in a wide bowl. Mix to combine.
Do not add any water, the vegetables will release water when mixed with salt and other ingredients as you mix. Make a slightly wet textured dough. Do not knead too much, it will make the balls very hard when you deep fry.
Make golf size balls and keep aside.
Heat oil and deep fry them over medium flame until lightly golden and crisp. Remove and keep them aside.
To make the dry sauce
Heat oil and fry the spring onion, dry red chilli, ginger and garlic until lightly browned.
Add red chilli sauce (tomato ketchup is optional, you may 2 teaspoon if you like tangy flavor)
Add in dark soy sauce, brown sugar, salt, vodka, water and stir fry over high flame.
The sauce will thicken as you stir fry over high flame. Add in the veggie balls at this stage along with julienned ginger and stir fry over high flame to coat the veggies balls with the sauce.
Switch off and garnish with spring onion.
Garnish with some more of the julinned ginger and green spring onion just before serving!
To make saucy or brown gravy style
Mix corn flour /starch in water and add this to the dry mix that was made and stir fry until the yields a gravy style consistency. For a semi gravy style - As you simmer the sauce a little longer, it gets thicker and thicker and makes it like a sticky sauce.