Recipes From China #114
with
Chyou

Chyou's Dry Manchurian

Ingredients

For your Manchurian Balls
two cups finely chopped cabbage
quarter cup of finely chopped spring onions whites and greens
once cup grated carrot
quarter cup of cornflour
quarter cup of plain flour
two tsp finely chopped green chillies
one tsp finely chopped ginger
two tsp finely chopped garlic
salt to your liking
home ground black pepper to your liking
oil for deep-frying

For your Dry Sauce
two tsp cornflour
two tbsp oil
two tsp finely chopped green chillies
one tsp finely chopped ginger
one and a half tsp of finely chopped garlic
half cup of finely chopped spring onions whites and greens
one and half tsp of soy sauce
one tsp vinegar
one and half tbsp of tomato ketchup
one tsp red chilli sauce
salt to your liking
home ground black pepper to your liking
one tbsp finely cutted spring onion greens

Process

For your manchurian balls
Mix all the ingredients along with two tbsp of water in a deep bowl and mix nicely.

Separate the mixture into 14 equal portions and shape each portion.

Heat up the oil in a deep non-stick pan and deep-fry the balls, a few at a time,heat up until they turn golden brown in colour from all the sides. Strain on an table napkin and keep aside.

For your dry sauce
Mix the cornflour and ¼ cup of water in a bowl, mix properly and keep aside.

Heat up the oil in a broad non-stick pan, put the green chillies, ginger, garlic and spring onion whites and greens and sauté and heat it up for a few seconds.

Put the soy sauce, vinegar, tomato ketchup, red chilli sauce, cornflour-water mixture, salt and pepper, mix properly and heat it up for a few seconds.

Put the manchurian balls to the dry sauce, toss nicely and heat it up for one minute.

Switch off the heat, put the spring onion greens.

Serve instantly.

Hope you enjoyed it!

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