Crispy Veggie Balls in Manchurian Sauce
Crispy Veggie Balls in Manchurian Sauce
Air fried Veggie balls dunked in tangy and spicy Indo-Chinese gravy
Serving
2-3
Preparation Time
45 mins
Ingredients:
For Veggie Balls
- Finely chopped vegetables (cabbage, carrots,bell peppers, spring onion): 1.5 cups
- Crushed ginger-garlic: 1 tbsp
- Rice flour: 2–3 tbsp
- Cornstarch : 4 tbsp (+1 tbsp for dusting)
- Baking soda: ¼ tsp
- Salt: to taste
- Cold pressed Oil: 1 tbsp (+ extra for brushing)
- Crushed peppercorns: 1 tsp
For Sauce/Gravy
- 1.5 tbsp Cold pressed oil
- ¼ cup spring onion whites or finely chopped onion
- 1 tbsp finely chopped ginger
- 1 tbsp finely chopped garlic
- 2 green chilies, finely chopped
- ¼ cup finely chopped capsicum (optional)
- ½ tbsp soy sauce
- 3 tbsp Me Soo Yum Desi Wok Stir-Fry Sauce
- 2 Tbsp Me Soo Yum Schezwan Sauce
- 1 tbsp vinegar
- 1 to 1.25 cups water
- ½ tsp black pepper
- Salt to taste
- 1 tbsp corn starch mixed with 2 tablespoons water (slurry)
- Spring onion greens for garnishing.
Directions:
Step 1:
Preparing the Manchurian Balls:
- Squeeze excess water from chopped veggies for crispier balls.
- Mix veggies with ginger-garlic, rice flour, cornstarch, baking soda, salt and pepper until a slightly sticky dough forms If the mixture is too sticky, add extra flour and starch gradually.
- Shape into equal-sized balls and dust with cornstarch.
Step 2:
Air Frying:
- Preheat air fryer to 370°F (188°C); line with parchment paper.
- Arrange balls without overcrowding. Brush or spray them with Cold pressed oil Air fry at 370°F for 10 minutes, then increase to 400°F (204°C) and cook for 4–6 more minutes until golden and crisp.
- Turn balls midway and brush/spray with a little oil for extra crispiness.
Step 3:
Making Manchurian Sauce:
- Heat oil in a wok; sauté onion whites, ginger, garlic, and green chilli on high flame until aromatic. Add capsicum, fry briefly. Add soy sauce, Me Soo Yum Desi Wok Stir-Fry sauce, Me Soo Yum Schezwan Sauce, vinegar, pepper and salt.
- Mix well, then add water; bring to a boil.
- Add the corn starch slurry, stir and cook until the sauce thickens.
- Add the Air fried vegetable balls, mix to coat in sauce. Cook for 2-3 minutes to absorb flavours. Garnish with spring onion greens before serving.
