Egg Manchurian Dry

Name: Egg Manchurian Dry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Cuisine: indo_chinese
Ingredients: 4 pcs egg (large, hard-boiled and quartered); 3 tbsp all-purpose flour; 2 tbsp corn flour; 1 tsp ginger-garlic paste; 1 pinch red chili powder; 0.5 tsp salt (divided use); 3 tbsp water (for batter); 1.5 cup oil for frying (for deep frying, absorption: 15%); 1 tbsp ginger (finely chopped); 1 tbsp garlic (finely chopped); 2 pcs green chili (slit lengthwise); 1 pcs onion (medium, diced into cubes); 1 pcs bell pepper (small, diced into cubes); 1.5 tbsp soy sauce; 1 tbsp tomato ketchup; 1 tsp white vinegar; 1 pinch black pepper powder; 0.5 tsp sugar; 3 tbsp spring onion (greens only, finely chopped for garnish)

RATING

4.4/5(98)

TASTE SCORE

8/10

Crispy, golden egg fritters tossed in a fiery, sticky Indo-Chinese sauce with loads of garlic, ginger, and spring onions. This street-style Egg Manchurian Dry packs a punch of umami and spice, perfect as a starter or a side with fried rice.

PREP

10m

COOK

20m

SERVES

1 KATORI

231 cal

SERVINGS

METHOD · 6 STEPS

prep · ~5 min
Prepare the egg quarters and batter.
1.Hard boil the eggs, cool, peel, and cut each into 4 quarters.
2.In a bowl, mix all-purpose flour, corn flour, ginger-garlic paste, red chili powder, and half the salt.
3.Add water gradually and whisk to a smooth, thick batter.
TIPThe batter should coat the back of a spoon thickly without running off.
fry · ~3 min
Deep fry the egg quarters.
1.Heat oil for frying in a wok over medium-high heat until shimmering.
2.Dip each egg quarter in the batter to coat completely.
3.Gently slide into the hot oil and fry until golden and crisp, about 1-2 minutes.
4.Remove with a slotted spoon and drain on paper towels.
TIPDon't overcrowd the wok; fry in batches to keep the oil temperature steady.
other · ~3 min
Stir-fry the aromatics.
1.Heat 1 tablespoon of oil in a clean wok over high heat.
2.Add chopped ginger, garlic, and green chili. Fry for 30 seconds until fragrant.
3.Add diced onion and bell pepper. Stir-fry on high heat for 2 minutes — keep them crunchy.
TIPHigh heat and quick cooking give you that signature smoky wok flavor.
saute · ~2 min
Build the Manchurian sauce.
1.Lower the heat to medium. Add soy sauce, ketchup, vinegar, black pepper, and sugar to the vegetables.
2.Stir continuously for 1 minute until the sauce bubbles.
3.Add the corn flour slurry and cook for another 30 seconds until the sauce thickens and turns glossy.
assemble · ~1 min
Toss the eggs in the sauce.
1.Add the fried egg quarters to the wok.
2.Gently toss until each piece is well coated with the sticky sauce.
3.Cook for 1 minute on medium heat to allow the eggs to absorb the flavors.
garnish
Garnish with spring onions and serve hot.
Transfer to a serving plate, scatter the chopped spring onion greens generously on top. Serve immediately as a starter or pair with noodles and fried rice.
TIPServe immediately to maintain the crispiness of the batter.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Use a slotted spoon to gently lower battered eggs into oil to avoid splashing.
2
Do not overmix the batter; a few lumps are fine to keep the coating light and crispy.
3
Pat the boiled egg quarters dry with a paper towel before battering for better adhesion.
4
Stir-fry the onions and bell peppers on high heat for 2 minutes max to keep them crunchy.
5
Add the cornflour slurry slowly while stirring to prevent lumps in the sauce.
6
Toss the fried eggs gently with the sauce to keep the batter coating intact.
7
Serve immediately after tossing to preserve the crunch — the sauce softens the coating over time.

RECIPE VARIATIONS

Adapt it for your goals.

air fried

Air-fried

Spritz battered egg quarters lightly with oil and air-fry at 200°C (400°F) for 8–10 minutes instead of deep-frying for a lower-fat version.

spicier

Spicier

Add 1 tsp of red chili sauce or a pinch of crushed red pepper to the sauce for extra heat.

jain/vegetarian

Jain/vegetarian

Replace eggs with paneer cubes or cauliflower florets, and skip the ginger-garlic paste (use asafoetida and ginger powder instead) to make it Jain-friendly.

gluten free