This ever popular Chinese dish is really easy to make.
When you eat these deep fried vegetable balls in a soya sauce based gravy, do not let mundane things like the weighing scale bother you! Just dig into these deep fried delights and enjoy!
This delicious and spicy dish is a perfect example of fusion of Indian and Chinese cuisine.
Preparation time: 15mins
Cooking time: 15mins
For the vegetable balls
- 1 cup grated carrot
- 1 cup grated cabbage
- 1 cup grated capsicum
- ½ tsp salt
- 1tsp black pepper powder
- ½ tsp Chinese salt
- ¼ cup flour
- 2tbsp corn flour
- Oil for deep frying
For the sauce
- 1tbsp ground garlic
- 1tsp ground ginger
- 1 cup water
- 1tbsp soya sauce
- 1tsp corn flour
- 4tbsp ketchup
Mix all the ingredients for the vegetable balls in a bowl.
Combine well until all ingredients form a soft dough. Do not add water, the water from the veges will act as a binder.
Make small balls from this mixture and keep aside.
Heat up some oil, and add the balls one at a time.
Cook them until they are golden brown.
Now for the sauce
Add the ginger and garlic into a wok, with 1tbsp oil, heat up until you can smell the fragrance of the ginger and garlic.
Add all the other ingredients except corn flour and water. Cook for 5 minutes.
Add the corn flour and water and cook until a thick gravy is formed.
Place the balls in the gravy and coat generously.