Crispy fried vegetable balls tossed in a tangy, savory, and slightly spicy Manchurian sauce. This popular Indo-Chinese appetizer is a guaranteed crowd-pleaser, perfect for parties or a special evening snack.
Prep25 min
Cook25 min
Servings4
Serving size: 5 balls
339cal
5gprotein
35gcarbs
21g
Ingredients
1.5 cup Cabbage (finely chopped)
0.75 cup Carrot (grated)
0.5 cup French Beans (finely chopped)
0.25 cup Spring Onion Whites (finely chopped)
1 tbsp Ginger-Garlic Paste
0.5 cup All-Purpose Flour (also known as Maida)
5 tbsp Corn Starch (4 tbsp for balls, 1 tbsp for slurry)
3 tbsp Soy Sauce (1 tbsp for balls, 2 tbsp for sauce)
0.75 tsp Black Pepper Powder (freshly ground is best)
A fiery and flavor-packed Indo-Chinese classic. Perfectly cooked rice tossed with crisp vegetables and a bold, spicy Schezwan sauce, this dish comes together in minutes for a satisfying meal.
Crispy veg Manchurian with perfectly spiced Schezwan fried rice! An energy-giving, flavorful meal that hits the spot.
This indo_chinese dish is perfect for dinner. With 1169.58 calories and 19.84g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp Salt (adjust to taste)
2 cup Oil (for deep frying)
2 tbsp Sesame Oil (for the sauce)
1 tbsp Garlic (finely chopped)
1 tsp Ginger (finely chopped)
2 pcs Green Chili (slit lengthwise)
1 medium Onion (cut into 1-inch cubes or petals)
0.5 medium Capsicum (cut into 1-inch cubes)
1 tbsp Red Chili Sauce (e.g., Sriracha)
1 tbsp Rice Vinegar
1 tsp Tomato Ketchup (optional, for a hint of sweetness)
0.5 tsp Sugar
0.25 cup Water (for corn starch slurry)
0.25 cup Spring Onion Greens (chopped, for garnish)
Instructions
1
Prepare the Vegetable Balls
In a large mixing bowl, combine the finely chopped cabbage, grated carrot, french beans, and spring onion whites.
Add 0.75 tsp of salt, mix well, and let it rest for 10 minutes. This will help release water from the vegetables.
After 10 minutes, firmly squeeze the vegetable mixture with your hands to remove as much water as possible. Discard the water. This step is crucial for crispy balls.
To the squeezed vegetables, add ginger-garlic paste, 1 tbsp soy sauce, 0.5 tsp black pepper powder, all-purpose flour, and 4 tbsp of corn starch.
Mix gently until everything is just combined to form a firm, dough-like mixture. Do not overmix or knead.
2
Fry the Manchurian Balls
Heat 2 cups of oil in a kadai or deep pan over medium heat. The oil is ready when a small piece of the mixture dropped in sizzles and rises to the top.
Lightly grease your palms and shape the mixture into small, smooth, lemon-sized balls (about 1.5 inches in diameter).
Carefully slide the balls into the hot oil, frying in batches of 5-6 to avoid overcrowding.
Fry for 5-7 minutes, turning them occasionally, until they are deep golden brown and crisp on all sides.
Remove the fried balls with a slotted spoon and place them on a wire rack or a plate lined with paper towels to drain excess oil.
3
Prepare the Manchurian Sauce
In a small bowl, whisk together 2 tbsp soy sauce, red chili sauce, rice vinegar, tomato ketchup (if using), sugar, 0.25 tsp black pepper powder, and 0.25 tsp salt. Set aside.
In another small bowl, mix 1 tbsp of corn starch with 1/4 cup of water to create a smooth, lump-free slurry.
Heat 2 tbsp of sesame oil in a large wok or pan over high heat. Once the oil is shimmering, add the chopped ginger, garlic, and slit green chilies. Sauté for 30 seconds until fragrant.
Add the cubed onion and capsicum. Stir-fry for 1-2 minutes until they are slightly tender yet still crisp.
Pour in the prepared sauce mixture and bring it to a simmer.
4
Combine and Serve
Give the corn starch slurry a quick stir and pour it into the wok. Cook for about 1 minute, stirring continuously, until the sauce thickens and turns glossy.
Immediately add the fried Manchurian balls and half of the chopped spring onion greens to the wok.
Toss everything gently but quickly for 30-45 seconds to coat the balls evenly with the sauce. Do not overcook, as the balls will lose their crispiness.
Turn off the heat. Garnish with the remaining spring onion greens.
Serve hot immediately as an appetizer.
830cal
15gprotein
158gcarbs
13gfat
Ingredients
4 cup Basmati Rice (cooked and cooled, preferably day-old)
3 tbsp Sesame Oil
6 clove Garlic (finely chopped)
1 inch Ginger (finely chopped)
2 pc Green Chili (slit lengthwise, optional)
1 medium Carrot (finely diced)
10 pc French Beans (finely chopped)
1 medium Capsicum (finely diced)
1 cup Cabbage (shredded)
4 tbsp Schezwan Sauce (adjust to your spice preference)
1 tbsp Soy Sauce (naturally brewed)
1 tsp Rice Vinegar
0.5 tsp Salt (adjust as sauces are salty)
0.5 tsp Black Pepper Powder (freshly ground)
0.25 cup Spring Onion Greens (chopped, for garnish)
Instructions
1
Prepare Ingredients (Mise en Place): Ensure all vegetables are chopped, aromatics are minced, and sauces are measured out. Break up any clumps in the cold, cooked rice with your fingers or a fork. This entire process is very fast, so having everything ready is key.
2
Heat the Wok: Place a wok or a large, heavy-bottomed skillet over high heat. Add the sesame oil and swirl to coat. Wait for about 30-60 seconds until the oil is shimmering and very hot.
3
Sauté Aromatics: Add the finely chopped ginger, garlic, and slit green chilies to the hot oil. Stir-fry continuously for about 30 seconds until they release a strong aroma. Be careful not to burn them.
4
Stir-fry Hard Vegetables: Add the diced carrots and french beans to the wok. Stir-fry on high heat for 1-2 minutes. They should be slightly tender but still have a crisp bite.
5
Stir-fry Soft Vegetables: Add the diced capsicum and shredded cabbage. Continue to stir-fry for another minute. The goal is to cook the vegetables quickly so they remain crunchy and vibrant.
6
Add Rice and Sauces: Add the cooled, separated rice to the wok. Pour the Schezwan sauce, soy sauce, and rice vinegar over the rice. Sprinkle with salt and black pepper powder.
7
Toss and Finish: Increase the heat back to high and toss everything together vigorously for 2-3 minutes. Use a spatula to constantly lift and turn the rice to ensure it's evenly coated with the sauce and heated through without getting mushy. Turn off the heat, stir in most of the chopped spring onion greens.
