Ingredients
Scale
Manchurian
- 1 cup carrot, shredded
- 1 cup cabbage,shredded
- 1/2 red onion, shredded
- 1 serrano chile, shredded
- 3 tbsp all purpose flour
- 1 tbsp cornstarch
- 2 tsp sesame seeds
- 1/2 tsp cumin powder
- 1/2 tsp red chili powder
- salt + pepper to taste
Sauce
- 2 tbsp oil
- 1/2 onion, diced
- 3 garlic cloves,minced
- 1 inch ginger, minced
- 1/4 cup ketchup
- 2 tbsp soy sauce
- 1 tbsp white vinegar
- Sriracha, to taste
- 1 tbsp cornstarch
- 1 cup water
- salt + pepper to taste
- 2 scallions, sliced
- cilantro (optional)
Instructions
Manchurian
- In a large bowl, mix together the shredded carrot, cabbage, onion, and spices. Sprinkle in the all purpose flour and cornstarch and bring together. Add in additional flour if needed. You want to be able to roll the mixture into loose balls.
- Het oil in a large frying pan (I used my deep fryer) to 375 F. Roll the mixture into 1 inch loose balls and deep fry for 2-3 minutes. Remove and drain excess oil on paper towels.
Sauce
- Heat oil in a skillet on medium high heat. Add onion and sweat for 1 minute. Add in ginger and garlic and stir for another minute. Stir in ketchup, soy sauce, vinegar and Sriracha. Cook for another minute.
- Dissolve cornstarch into 1 cup of water. Add this to the skillet and stir well. Keep stirring until the sauce is nice, thick and glossy. Add salt and pepper to taste.
- Add the Manchurian balls to the sauce and toss to cover. Serve immediately while nice and hot! Garnish with scallions and cilantro.
Nutrition
- Serving Size: 2-3 servings
