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Published: Monday, April 2, 2012, 1:05 p.m.

Shrimp Manchurian

What you need: Serves 4 to 6 as an appetizer
3 cups whole shrimp, cleaned, deveined, tail off and cooked
About 2 cup of oil to deep fry

For the batter:
1/4 cup corn starch powder
1/4 cup flour
3/4 to 1 cup cold water
1 tsp paprika/red chili powder
Salt and pepper to taste
1/2 tsp ginger garlic paste

To saute:
1 Tbsp vegetable oil
2 Tbsp rich tomato sauce
1/2 Tbsp soy sauce
1/2 Tbsp vinegar
1/2 cup onions, thinly sliced
1/2 cup colored pepper cut into match sticks
1 bunch of spring onions, finely chopped
1 tsp ginger, finely chopped
1 tsp garlic, finely chopped
1/4 tsp chilli powder
Pepper and salt to taste

Cook the shrimp in boiling water and 1/2 tsp of salt until it turns pink. Drain and towel dry, set aside.

In a medium bowl, add in the batter ingredients and mix them with cold water to get rid of any lumps. The batter should be fairly thin, so the shrimp coating is crunchy even after it has cooled down.

Dip the shrimp into the batter one by one & deep fry in hot oil. Set aside on paper towels to drain off excess oil.

Heat a wok or saucepan on medium high. Pour in the oil. When it begins to smoke, add in the ginger and garlic, immediately followed by onions. Saute for just a minute.

Add in all the sauces, and stir the mixture. When it begins to bubble, turn it off. Add in the fried shrimp and colored peppers. Add salt and pepper to taste. Toss them well in the sauce to coat. Garnish the manchurian with green onions. Serve hot. Enjoy!

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