Thursday, November 14, 2013

Vegetable Manchurian or Asian Veggie Meatballs

We call this dish "Vegetable Manchurian". My American friend refers to it as Asian Vegetable Meatballs. What's in name, after all? This is one of the most beloved Indo-Chinese dish.

Vegetable Manchurian or Asian Veggie Meatballs

For the balls
1 small green cabbage, finely shredded about 4 cups
1 carrot, peeled & finely shredded about 1 cup
1 tbsp finely grated ginger
A dash of chili-garlic sauce [I used Maggie brand]
Salt to taste
Freshly ground black pepper
1 tbsp corn starch
3/4 cup all purpose flour
1/8 tsp baking soda
water as needed

Whisk till no lumps
2 tbsp corn starch
2 tbsp tomato ketchup
Few drops of soy sauce
salt to taste
1 1/4 cup water
1 tbsp sugar
A dash of white or rice vinegar

2 tbsp oil
1 tbsp finely grated ginger
1 tbsp finely minced garlic
2 tbsp green onions/scallions, white part

1 tbsp diagonally cut green onions/scallions, green part

1. Mix all the ingredients for the "meat" balls. Add water gingerly to make about 20 small sized balls/spheres. Using cooking spray as needed, fry them in appe pan. If you want, you can always deep fry for better taste. Set aside on a clean kitchen napkin to cool down.
2. Heat oil in a wok. Stir fry ginger, garlic and green onions. Saute till they are a shade darker.
3. Add whisked cornstarch mixture. Bring to boil. The mixture will thicken.
4. Place cooked meatballs in a single layer.
5. Simmer for about 5 minutes.
6. Garnish with greens of scallions.

Note -
1. Although not authentic, I am known to add besan instead of all purpose flour for making the veggie balls.

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