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| Ingredients: |
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Method: |
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| 100g Ching's Secret Manchurian Sauce |
Knead salt, pepper, flour & vegetable |
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| 2 tbsp corn flour |
mince together without adding water. |
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| 2 tbsp wheat flour or Maida |
Make small balls & deep fry until |
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| 200g cabbage & 4 carrots, very finely minced |
golden brown. |
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| ½ tsp white pepper |
Heat wok (kadai/frying pan) on high flame. |
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| Salt to taste |
Add ½ cup of water with Manchurian Sauce. |
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| Chopped coriander leaves for garnishing |
Bring to boil, add vegetable balls |
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and simmer for 3-4 minutes. |
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| Share this with a friend ! |
Mix 2 tsp corn flour in 4 tsp water and |
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add to thicken the sauce. |
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Garnish with freshly chopped coriander |
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leaves. Serve hot. |
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