Preparation Time: 15 min. Cooking Time: 45 min. Serves 4
Ingredients for Manchurian Balls:
2 cups White Cabbage Coarsely Grind
1 Big Carrots Grated Thick Side
1 Small Onion Very Finely Chopped
1 Green Capsicum Very Finely Chopped
4 Spring Onions Very Finely Chopped (White only)
1½ tbsp Ginger Paste
1 tbsp Garlic Paste
1 tbsp Green Chilli Paste
½ cup Plain Flour
½ cup Cornstarch (Cornflour)
½ tsp Salt
Oil for Deep Frying
½ Green Capsicum Finely Chopped
3 Spring Onions Finely Chopped + Greens for Garnish
½ tbsp Ginger Coarsely Grind
1½ tbsp Garlic Coarsely Grind
4 Green Chillies Coarsely Grind
3 tbsp Tomato Ketchup
3 tbsp Hot Chill Sauce
6 tbsp Light Soy Sauce (Low Sodium)
2 tbsp Apple Cider Vinegar
2 tbsp Cornstarch (Cornflour)
1 tbsp Oil
1 tbsp Sesame Oil (Optional)
½ tbsp Demerara Sugar
Salt to taste
Heat the oil on medium-low heat for deep frying.
Mix all the Manchurian ball ingredients in a bowl until the veggies leave the water, and you get a dough-like mixture and make small round balls about 1 inch.
Fry until golden brown and drain over kitchen paper. (Try one to fry so it does not split; otherwise, add more flour)
Mix the tomato ketchup, chilli sauce, soy sauce, vinegar and demerara sugar in a bowl, and set aside.
Heat the wok on high heat; add a tablespoon of oil, then add the capsicum, spring onions, ginger, garlic and chillies, and sauté for a minute, then pour in the sauce.
Mix well for a minute, then add 2 cups of water and bring to a boil; meanwhile, mix the cornstarch with 4 tbsp of water.
Once boiling, add the cornstarch mixture to thicken the sauce to your liking; add the sesame oil mix well and taste if you need to adjust as necessary.
Add the Manchurian balls, mix well, cook for 2 minutes, and remove from heat.
Garnish with spring greens and serve hot with fried or steamed white rice, or on its own.
Mix the sauce ingredients with ½ cup of water apart from the cornstarch as a starter. Next, mix the cornstarch with 4 tbsp of water and set aside.
Follow step 5, then add the sauce and cornstarch mixture to thicken the sauce to your liking.
Add the Manchurian balls, mix well until the sauce has coated the Manchurian balls and cook for 2 minutes and remove from heat.
Garnish with spring greens and serve hot.
If you want more gravy, add one more cup of water and thicken the sauce to your liking.
I have not added salt to the sauce, so please test and season.