Jinga Manchurian | Food recipe | Jinga recipe

JINGAMANCHURIAN

Garlic flavored Shrimp – Served best as a cocktail snack or an appetizer

INGREDIENTS

• Shrimp 16 to 20 per pound – 1 ½ Lbs
• Corn Starch – 1 T Sp
• Ginger Paste – 1 T Sp
• Garlic Paste – 1 T Sp
• White Pepper Pwdr – ½ T Sp
• Salt – To Taste
• Oil – For Frying
• Chopped Coriander – ½ Cup
• Egg - 1

SAUCE:

• Vegetable Oil – 2 T Sp
• Chopped Garlic – 1 T Sp
• Chopped Coriander – 2 Tbl Sp
• Chopped Scallion – 2 Tbl Sp
• Chopped Green Chilies – 1 T Sp
• Tomato Paste – 1 T Sp
• Sugar – ½ T Sp
• White Vinegar – 1 Sp
• Soy Sauce – 1 T Sp
• Salt To taste
• Black Pepper powder – ¼ T Sp


PREPARATION:

The Shrimp: Peel and divine shrimp, leaving the tail on . Add and mix corn starch, ginger & garlic paste, white pepper, salt and chopped coriander. Heat oil and deep-fry to golden brown and spread them over a kitchen towel to drain the excess oil.

The Sauce: Heat wok on high heat and add oil. Over high heat, sauté chopped garlic, coriander, scallion and chilies for about two minutes. Now add tomato paste, sugar, vinegar, soy sauce, and black pepper, salt and bring to boil.

Toss the fried shrimp in the sauce. Remove from heat and plate and garnish with fine chopped coriander and scallion.

Number of Servings = 4 to 6