Vegetable Manchurian
The king of chinese appetizers
Indo-Chinese manchurian fails in two opposite ways. Too little binder and the balls explode in the oil. Too much dwell time in the sauce and they turn to sponge. Squeeze while you mix, work fast when you shape, double-fry for the crust, and get the plate to the table before the gravy wins.
Add corn flour and maida in small hits in 2:1 ratio until the chopped vegetables stop weeping.
Nutrition figures are household estimates for one serving as an appetizer, not a lab assay.
The Recipe
- 3
- 25 min
- 30 min
| Ingredient | 01 | 02Mix | 03 | 04Balls | 05First fry | 06Second fry | 07Sauté | 08Sauce | 09Thicken | 10Toss |
|---|---|---|---|---|---|---|---|---|---|---|
0 4 oz cabbage1 cup, finely chopped | Chop Finely diced. | Mix well. | Bind Add 2:1 tbsp corn flour to flour. Mix and squeeze. If it is still wet, repeat — up to 6 tbsp corn flour and 3 tbsp flour total. The mix must hold. | Wet hands. Shape balls fast — the mix loosens if you dawdle. | Oil at 150°C. Drop the balls. Do not stir. Light golden, about 3–4 min. Lift out and cool. | Same oil at 190°C. Fifteen seconds. Out. | Add the balls, coriander, spring onion bulbs, and green onion. Stir once. Do not cook long — the balls go soft. | |||
1 2.5 oz carrot½ cup, finely chopped | ||||||||||
2 3 oz french beans½ cup, finely chopped | ||||||||||
3 1 oz green onion¼ cup, chopped; for the balls | ||||||||||
4 0.25 oz fresh coriander2 tbsp, chopped; for the balls | ||||||||||
5 1 ginger1 inch, for the balls; minced | ||||||||||
6 0.75 oz garlic2 tbsp, chopped; for the balls | ||||||||||
7 8 green chilliesAbout 2 tbsp chillies worth; for the balls | Green Chilli Paste Grind green chillies with a little water. | |||||||||
8 1 tsp soy sauceBall mix | ||||||||||
9 7 dried red chilliDeseeded, soaked; for red chilli paste | Red Chilli Paste Deseed and soak the paste chillies, then grind with water. | |||||||||
10 1 tbsp butterBall mix | ||||||||||
11 Salt, a pinchBall mix | ||||||||||
12 White pepper, a pinchBall mix | ||||||||||
13 Sugar, a pinchBall mix | ||||||||||
14 2 tbsp corn flourStart here; up to 6 tbsp total if the mix stays wet | ||||||||||
15 1 tbsp flourMaida; start here; up to 3 tbsp total if the mix stays wet | ||||||||||
16 Oil, for deep fryingFirst pass 150°C; second pass 190°C | ||||||||||
17 2 tbsp onionChopped; sauce | Sauce mise Chop. | Sauce pan: Sauté. One minute. | Mix. Stir. Boil. | Slurry corn flour with water. Stir in until the sauce is dense. | ||||||
18 0.25 cups garlicChopped; sauce | ||||||||||
19 1 ginger1 inch, chopped; sauce | ||||||||||
20 1 tsp coriander stemsChopped | ||||||||||
21 2 green chilliChopped; sauce | ||||||||||
22 2 tbsp bell pepperChopped | ||||||||||
23 2 cups Vegetable stockOptional. Enough to make a pourable sauce that will thicken | Vegetable stock Add leftover veggies to 2 cups of water. Boil. | |||||||||
24 1 tbsp green chilli pasteSauce | ||||||||||
25 1 tbsp soy sauceSauce | ||||||||||
26 1 tsp vinegar | ||||||||||
27 White pepper, a pinchSauce | ||||||||||
28 Salt, for the sauce | ||||||||||
29 Sugar, a pinchSauce | ||||||||||
30 1 tbsp corn flourSlurry | ||||||||||
31 2 tbsp waterFor the slurry | ||||||||||
32 2 tbsp fresh corianderFinish | ||||||||||
33 2 tbsp spring onion bulbsFinish | ||||||||||
34 2 tbsp green onionGreens; finish |
Nutrition
- Carbs 46.8%
- Fat 46.8%
- Protein 6.5%
| Per serving | Whole dish | |
|---|---|---|
| Calories | 300 | 900 |
| Carbs | 36 g | 108 g |
| Fat | 16 g | 48 g |
| Protein | 5 g | 15 g |
| Fiber | 4 g | 12 g |
| Sodium | 600 mg | 1800 mg |