Veg Manchurian

Ingredients

For 4 portions

• 🥬 300g green cabbage
• 🥕 150g carrots
• 🧅 60g spring onions
• 🧄 15g garlic
• 🪴 15g ginger
• 🌾 60g flour
• 🌾 55g corn starch
• 🧂 4g salt
• 🌿 1g black pepper
• 🏺 80ml sunflower oil
• 🧅 100g onions
• 🫑 100g green bell pepper
• 🌶️ 10g green chilli peppers
• 🥣 30ml soy sauce
• 🥣 30ml ketchup
• 🥣 15ml chilli sauce
• 🥣 15ml rice vinegar
• 🍚 5g sugar
• 🥤 250ml tap water

Method

1. Finely shred the cabbage and grate the carrots. Mix with half the chopped spring onions, a third each of the chopped garlic and ginger, the salt and pepper. Leave for 5 minutes so the vegetables release some moisture.
2. Add the flour and 25 g of the corn starch and mix with your hands to a mixture that holds together. Don't add water: the vegetable juices are enough. Shape into about 20 small balls.
3. Heat 60 ml of the oil in a wok or deep frying pan and shallow-fry the balls in batches for 5 to 6 minutes, turning, until crisp and golden. Drain on kitchen paper.
4. Pour off all but 20 ml of the oil. Stir-fry the rest of the garlic and ginger and the slit green chillies for 30 seconds.
5. Add the diced onion and green pepper and stir-fry over a high heat for 2 minutes, so they stay crunchy.
6. Add the soy sauce, ketchup, chilli sauce, vinegar and sugar, then 200 ml of the water. Bring to the boil.
7. Mix the rest of the corn starch with the rest of the water and stir it in. Cook for 1 minute, until glossy and thickened.
8. Add the balls and toss until coated. Scatter with the rest of the spring onions and serve straight away, with rice or noodles. For a dry starter, use half the water.