Family recipeNon-VegAppetizerIndo-Chinese
Prawn Manchurian
Amma's notebook · Breakfast, snacks & starters, page 7
Indo-Chinese prawns tossed with ginger, garlic, green chilli and soy, dry or with a little gravy.
Method
- Marinate the prawns in pepper, salt, cornflour and maida. Mix well, half fry and keep aside.
- Chop the kothmir, hari mirchi, ginger-garlic and karipatta.
- Heat some oil, fry the ginger-garlic paste and sauté. Add the chopped hara masala and sauté again on high flame.
- Add the half-fried prawns and soya sauce (chilli and tomato sauce optional) and fry.
- Garnish with spring onions and lime juice; add a little Capsico sauce if needed.
Amma's notes
- For a wet (gravy) version, add cornflour mixed with water to make it soupy.
- The same method works for fish, cauliflower, aloo, chicken etc.
Typed up from Amma's handwritten notebook. Her Hindi and Urdu words are kept as she wrote them.
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