uk
Ingredients
- 2-3 Cloves of garlic, finely chopped
- 30g Ginger, finely chopped
- 1 Red chilli, finely chopped, or 5g of red chilli flakes
- 10ml Sesame oil
- 25ml Soy sauce
- 25ml White wine vinegar
- 25ml Honey
- 25ml Tomato ketchup
- Half a bag of tots (Lamb Weston Mini Hash Browns)
- Half a green pepper, fine julienne cut
- Half a red onion, fine julienne cut
- Pinch of sesame seeds, toasted
- 1 Spring onion, finely chopped
Preparation
Manchurian, as it sounds, is a classic example of Indian fusion. It takes influences and ingredients from both India and China with a contrasting sweet, sour and spicy flavours. Lamb Weston’s Hash Browns have a lovely crispy outer and a soft fluffy centre and are great, coated in this Manchurian sauce.
- Finely chop the garlic, ginger and chilli or blend into a paste then fry in sesame oil in a hot wok until softened and lightly browned. Add all the liquids and bring to a boil for 2 minutes. Keep warm
- Fry the tots for 3mins at 175°C then add straight to the wok with the hot sauce along with the peppers and onions. Toss until nicely coated and serve, garnished with sesame seeds and spring onions
