Bulk Classic Vegetable Manchurian Balls (Indo-Chinese Appetizer for Meal Prep)

1.Prepare the Manchurian Balls: In a very large bowl or several standard bowls, combine the shredded cabbage, grated carrot, chopped onion, spring onion whites, all-purpose flour, cornstarch, ginger-garlic paste, black pepper, and salt. Mix thoroughly using your hands until a firm, cohesive dough forms. If the mixture is too wet, add a tiny bit more cornstarch.

2.Scale and Shape: Due to the large volume, you may need to work in batches. Shape the mixture into small, uniform balls, about 1 inch in diameter. This batch should yield approximately 100 balls.

3.Frying (Best done in multiple batches): Heat the vegetable oil in a large, deep pan or wok to 350°F (175°C). Carefully drop the vegetable balls into the hot oil in batches, ensuring not to overcrowd the pan to maintain the oil temperature and crispness.

4.Deep fry the balls, turning occasionally, until they are golden brown and crisp on all sides, about 5-7 minutes per batch. Remove with a slotted spoon and drain excess oil thoroughly on paper towels. Allow the fried balls to cool completely before storing.

5.Storage Note: For best results over 2-3 days, store the *cooled, unfrosted* Manchurian balls in an airtight container in the refrigerator. The sauce should be made fresh or added just before serving.

6.Prepare the Sauce in Batches or Large Pot: Heat 4 tablespoons of vegetable oil in a very large wok or pot over medium-high heat.

7.Add the minced garlic and ginger. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic. Repeat this process if making sauce in multiple batches.

8.Add half of the chopped spring onion greens and sauté for another minute (if working in batches, divide the greens accordingly).

9.Pour in half portions of the soy sauce, white vinegar, sugar, black pepper, and vegetable broth (or water). Bring the mixture to a rolling boil.

10.Whisk the cornstarch slurry one more time and slowly pour half of it into the boiling sauce while stirring continuously until the sauce thickens to a glossy consistency. Taste and adjust seasoning for that portion.

11.Repeat steps 6-9 to complete the sauce. You should have a large volume of finished sauce.

12.Tossing and Serving (Do this just before eating to maintain crispness): Reheat the sauce gently if needed. Add the desired number of fried Manchurian balls to the sauce. Toss quickly to coat them evenly, ensuring they do not soak for too long.

13.Serve immediately as a hot appetizer, garnished with reserved fresh spring onion greens.