Manchurian Shrimp

 

Manchurian is not a Chinese dish and cannot be found in any Chinese restaurant. Instead, it was adapted by Hakka immigrants in Bombay (now Mumbai) in the 1970s, using Chinese ingredients and techniques to cater to the Indian palate.

Indian/Pakistani restaurants with Indo-Chinese food on the menu usually have Manchurian Chicken, Gobi (cauliflower), or vegetable balls, but I didn’t want to deep fry anything, and shrimp is an acceptable protein.

• ¼ cup plus 2 tblsp water
• ½ small onion, roughly chopped
• 1” ginger, roughly chopped
• 3 cloves garlic, roughly chopped
• 1 serrano chili, roughly chopped
• 2 tbsp rice vinegar
• 2 tbsp light soy sauce
• 1 tsp sweet chili sauce
• 2 tbsp tomato paste
• 2 tsp cornstarch
• ½ tsp chili pepper powder
• ½ tsp white pepper
• ¼ tsp salt
• 2 tbsp oil
• ½ lb raw shrimps
• hot cooked rice
• chopped scallions for garnish

1. Pulse 2 tblsp water, shallot, ginger, garlic, and serrano in a blender. Set aside.
2. In a mixing bowl, stir together remaining water, rice vinegar, soy sauce, chili sauce, tomato paste, cornstarch, chili pepper powder, white pepper, and salt. Set aside.
3. Heat oil over high heat (preferably in a wok) and quickly stir fry shallot, ginger, garlic, and serrano paste.
4. Add shrimps and stir fry until just pink.
5. Stir the cornstarch mixture and add to the wok. Stir quickly until thickened and glossy.
6. Spoon over hot cooked rice and garnish with chopped scallions.