Classic Vegetable Manchurian Balls (Indo-Chinese Starter)

1.Prepare the Manchurian Balls: In a large bowl, 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 dough forms. If the mixture is too wet, add a tiny bit more cornstarch.

2.Shape the mixture into small, uniform balls, about 1 inch in diameter. You should yield approximately 20-25 balls.

3.Heat the vegetable oil in a 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.

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 on paper towels.

5.Prepare the Sauce: Heat 2 tablespoons of vegetable oil in a separate wok or large skillet over medium-high heat.

6.Add the minced garlic and ginger. Sauté for about 30 seconds until fragrant, being careful not to burn the garlic.

7.Add the chopped spring onion greens and sauté for another minute.

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

9.Whisk the cornstarch slurry one more time and slowly pour it into the boiling sauce while stirring continuously until the sauce thickens to a glossy consistency.

10.Taste the sauce and adjust salt if necessary (note that soy sauce is already salty).

11.Gently add the deep-fried Manchurian balls to the sauce. Toss quickly to coat them evenly, ensuring they do not soak for too long to maintain crispness.

12.Serve immediately as a hot appetizer, garnished with extra spring onion greens.