Tuesday, November 17, 2009

Veg Manchurian

Corn FlourSoy sauceOil
3-4 Scallions4-6 Green chilliesSalt
Schezuan SauceBlack Pepper
Stir-Fry Sauce1 tsp Red Chilli Powder
1 cup Shredded Cabbage
1/2 cup Grated Carrots
1/2 cup Grated Capsicum
1 large Potato

Boil the Potato and mash.
Assemble the cabbage, capsicum, carrots and potato in a large bowl and add 4 tbsp Corn Flour.
Add 1 tsp soy sauce, 1 tsp red chilli powder, a pinch of freshly ground black pepper, salt.
Add 3-5 tbsp water and make a stiff dough.
Mould into small balls to make manchurians.
In a plate, spread some corn flour and dust each ball with some flour.
Deep fry until golden on all sides and remove and drain on a paper towel.
Finely chop the green chillies and scallions incuding the green part.
In a wok, heat 2-3 tsp oil and saute the green chillies and scallions on medium heat for a couple of minutes.
Add 1 tbsp Stirfry sauce.( I use Ching's).
Add 1 tbsp Schezuan Sauce. (Find recipe here)
Add1/2 tsp soy sauce and salt and saute for a couple minutes.
Dissolve 3-4 tbsp Corn Flour in 1/2 cup water and beat to make a lump free paste.
Add this to the wok and cook until the sauce thickens.
Add salt if necessary. (Test before adding since the sauces have salt too.)
Add in the fried manchurians just before serving.
Garnish with fresh scallions and serve.

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