Preparation time: 5 minutes Cooking time: under 10 minutes
Spicy – low
- Shrimp – 10, boil them with turmeric for 2 minutes and then drain the water or deep fry. Keep aside.
- Oil – 1 tablespoon.
- Onion – 1 small, finely chopped
- Green chili – 2, slit
- Ginger and garlic paste – ½ tsp. if you not have, use minced garlic and ginger.
- Soy sauce – 2 tsp.
- Ground (coarse) black pepper – ½ tsp.
- Salt – ½ tsp.
- Ajinomoto – ¼ tsp.
- Corn flour – ¼ tsp, mix with 2 tablespoons of water.
- Vinegar – 1/2 tsp. if you have in your pantry.
- Spring onions – 1 tablespoon chopped, garnish.
- Heat oil in the kadai, fry the onions, green chilies, ginger and garlic paste for 2 minutes and the rest of the ingredients shrimp and other except corn starch.
- Stir for 2 minutes and then pour the corn starch, mix well continuously in a low heat for 2 minutes, add little water. Don’t allow to thick and make sure the amount of corn starch, if you add more starch, the Manchurian will be ruined. Better add little by little.
- Once get a semi solid consistence, add vinegar and garnish with chopped spring onions and turn off the heat.
- Serve this shrimp Manchurian with chapati to your kids.
Tip - if you like to have spicy add chili sauce instead of pepper. Also fry the shrimps instead of boiling.
Note - Don’t cook the shrimps/prawns more than 7 minutes.