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Vegetable Manchurian

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Ingredients
  Cabbage 100 Gram
  Capsicum 2
  Carrots 2
  Beans 100
  Onions 2
  Green chili 4
  Green coriander 25 Gram
  Cornflour 25 Gram
  Wheat flour 25 Gram
  Ajinomoto 6 Gram
  Salt To Taste
  Vinegar 6 Milliliter
  Soy sauce 3 Milliliter
  Chili sauce 6 Milliliter
  Tomato sauce 6 Milliliter
  Refined oil 20 Milliliter (For Cooking)
  Refined oil 2 Cup (32 tbs) (For Deep Frying)
  Vegetable stock/Water 500 Milliliter
Directions

GETTING READY
1. Peel and or wash all vegetables.
2. Finely shred or chop all vegetables in a food processor or with a knife.
3. Finely chop chilli and coriander.

MAKING
4. In a large mixing bowl, combine all vegetables with wheat flour, corn flour, salt, coriander and chilli.
5. Shape into 1-inch balls.
6. In a large wok or deep frying pan, heat oil over a medium-high flame.
7. When oil is hot, add vegetable balls in batches and deep fry until golden brown.
8. Using a slotted spoon, remove onto a plate lined with absorbent paper.
9. Place a skillet on a medium flame and ladle 20 ml. of the hot oil used for frying.
10. In a small bowl, combine vinegar, soy sauce, chilli sauce, tomato sauce, stock or water, ajinomoto and salt.
11. Add to the skillet and simmer until it thickens, stirring frequently.
12. Just before serving, add the fried vegetable balls to the sauce and heat through

SERVING
13. Dish out into a serving dish.
14. Serve hot with rice or with noodles.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Fusion
Course: 
Side Dish
Method: 
Fried
Restriction: 
Vegetarian
Ingredient: 
Vegetable
Interest: 
Everyday
Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes
Servings: 
2

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