Vegetable Manchurian Balls

Ingredients

• 300 g white cabbage, shredded
• 150 g carrot, grated
• 100 g fine green beans, trimmed
• 6 tbsp cornflour
• 5 garlic cloves
• 15 g fresh ginger, grated
• 5 spring onions, sliced
• 2 tbsp soy sauce
• 2 tbsp tomato ketchup
• 1 tbsp red chilli sauce
• 400 ml vegetable oil for frying

Method

1. 1

   Mix the cabbage, carrot and finely chopped green beans with half the garlic, half the ginger and 4 tbsp of the cornflour, pressing into 16 small balls.

2. 2

   Heat the vegetable oil in a deep pan to 180C and fry the balls in batches for 4-5 minutes until golden and crisp, then drain on kitchen paper.

3. 3

   Heat 2 tbsp of the frying oil in a wok and stir-fry the remaining garlic and ginger for 30 seconds, then add most of the spring onions and cook for 1 minute.

4. 4

   Stir in the soy sauce, tomato ketchup, red chilli sauce and 200ml water, and bring to a simmer.

5. 5

   Whisk the remaining cornflour with a splash of water, stir into the sauce and simmer for 2 minutes until glossy and thickened.

6. 6

   Add the fried balls just before serving so they stay crisp at the edges, scatter with the remaining spring onions and serve with rice.