How to make Seafood Manchurian -
Deep-fried fish and prawn balls cooked in Manchurian sauce.Fish Manchurian is a slight variation to your favourite seafood .Indian chinese recipes are very popular in Indian restaurants. These dishes taste sweet, sour and slightly hot.
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Boneless Fish Fillets, Medium Prawns (मध्यम आकार के प्रॉन्स)
Cuisine : Chinese
Course : Main Course Seafood
For more recipes related to Seafood Manchurian checkout Baked Fish with Sundried Tomatoes, Fish and Chilli Shaslik, Fish in Dill and Tomato Sauce, Thai Fish in Banana Leaf-Cook Smart . You can also find more Main Course Seafood recipes like Lau Chingri - SK Khazana Mongolian Prawns Prawn and Coconut Masala Steamed Fish with Orange Sauce
Seafood Manchurian Recipe Card
Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine. To put it in one word it is wholesome. It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.
Prep Time : 16-20 minutes
Cook time : 26-30 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Seafood Manchurian Recipe
Boneless Fish Fillets 200 grams
Medium Prawns shelled and deveined 1/2 cup
Cornflour 2 tablespoons + for dusting
Celery finely chopped 1 inch
Ginger finely chopped 1 inch
Garlic cloves finely chopped 8-10
Green chillies finely chopped 2
Salt to taste
Oil 2 tablespoons + for deep-frying
Chicken stock 2 cups
Red chilli sauce 2 teaspoons
Dark soy sauce 2 teaspoons
Oyster sauce 1 teaspoon
Crushed black peppercorns 1 teaspoon
White vinegar 2 teaspoons
Spring onion greens sliced 2 stalks + for garnishing
Method
Step 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.
Step 2
Heat sufficient oil in a kadai. Spread some cornflour on a plate.
Step 3
Divide fish paste into eight equal portions, roll them in cornflour and deep-fry in hot oil till golden. Drain on absorbent paper.
Step 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.
Step 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.
Step 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.
Step 7
Switch off heat, add vinegar and spring onion greens and mix well.
Step 8
Transfer into a serving bowl and serve hot garnished with spring onion greens.
Nutrition Info
Calories : 1147 Kcal
Carbohydrates : 9.6 gm
Protein : 56.6 gm
Fat : 97.9 gm
Other : Calcium- 617.9mg
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
