Seafood Manchurian

Ingredients list for Seafood Manchurian

• 200 grams Boneless Fish Fillets
• 1/2 cup Medium Prawns shelled and deveined
• Cornflour 2 tablespoons + for dusting
• 1 inch Celery finely chopped
• 1 inch Ginger finely chopped
• 8-10 Garlic cloves finely chopped
• 2 Green chillies finely chopped
• to taste Salt
• for deep-frying Oil 2 tablespoons +
• 2 cups Chicken stock
• 2 teaspoons Red chilli sauce
• 2 teaspoons Dark soy sauce
• 1 teaspoon Oyster sauce
• 1 teaspoon Crushed black peppercorns
• 2 teaspoons White vinegar
• for garnishing Spring onion greens sliced 2 stalks +

Method

1. Put fish fillets in a blender jar, add prawns, half the celery, half the ginger, half the garlic, half the green chillies and salt and grind to a fine paste.
2. Heat sufficient oil in a kadai. Spread some cornflour on a plate.
3. Divide fish paste into eight equal portions, roll them in cornflour and deep-fry in hot oil till golden. Drain on absorbent paper.
4. Heat one tablespoon oil in a non-stick wok, add remaining ginger, garlic and green chillies and sauté. Add remaining celery and chicken stock and mix well.
5. Add red chilli sauce, soy sauce, oyster sauce, salt and crushed peppercorns and mix well. Add seafood balls and mix well. Cook for two to three minutes.
6. Take two tablespoons of cornflour in a bowl, add four tablespoons water and mix well to make a smooth slurry. Add the slurry, gradually, to the pan, mix well and cook till the mixture thickens.
7. Switch off heat, add vinegar and spring onion greens and mix well.
8. Transfer into a serving bowl and serve hot garnished with spring onion greens.

Nutrition Info