Prawn : 1cup(medium sizes, remove head and shells)
Egg: 1/2
corn flour: 1tbsp
Mix prawn with egg and corn flour and let it rest for 15 minutes.
Heat 1 cup oil in a pan, and deep fry the marinated prawn until golden.
Preparing prawn stock:
shells and heads from prawns: 1/2cup
ginger garlic paste: 1tsp
In a bowl, add 1tsp ginger garlic paste, prawns heads and shells and 1cup boiling water. Cover and cook on low flame for 1/2 an hour. Pour the prawn stock into a strainer; reserve the liquid and discarding the spices, shells and heads.
Preparing Manchurian sauce:
Chopped spring Onions: 2tbsp
tomato puree: 1 tbsp
tomato ketchup: 1/4 cup
soya sauce: 1tsp
chili sauce: 1tbsp
ginger & garlic paste: 1tsp each
paprika or red chilies powder: 1tsp
black pepper powder: 1 tsp
butter: 2tbsp
sugar: 1 tbsp
1 tbsp. corn flour mixed with 1/2 cup prawn stock
Chopped green chilies: 1tbsp
Take a pan, fry onions, ginger-garlic paste in hot oil or butter for about 1 minute. Then add tomato ketchup, tomato puree, soya sauce, chili sauce, sugar, crushed black pepper, paprika and 1 cup of water, mix well, cover and cook for 5 minutes on medium flame. Stir occasionally, add fried prawn and corn flour mixture and cook for another 3 minutes on low heat.
Sprinkle green chilies and adjust salt.
Now the Manchurian is ready. Serve hot with fried rice.
