So… yeh, this batch of Manchurian is made with air fried balls of Boom Boom Shrimp from Whole Foods; but you could add most anything to the Manchurian Sauce; the first time I had was at a house blessing and some lovely catered Indian food, and they served it with batter fried baby corn cobs.
But, like I said, I had that bag o’ shrimp in the freezer, and I already made the Sweet and Sour Sauce, so, Shrimp it be…
Garlic Ginger Paste:
•1 tbsp minced garlic
•1 tbsp minced ginger
•1/8 tsp turmeric
•1/8 tsp salt
•1 tbsp olive oil
•1 tbsp garlic-ginger paste
•1-1/2 cup diced sweet onion
•1 can diced green chiles, drained
•4 or 5 scallions, sliced – white and light green parts separated from the darker stalks
•1 tbsp minced ginger
•1 tbsp lower sodium Tamari
•1 tbsp balsamic vinegar
•1/2 cup Sweet & Sour Sauce
•1/2 tsp curry powder
•1/2 tsp sugar
•1/2 tsp black pepper
•1/4 tsp salt
•2 tsp cornstarch dissolved in 1/4 cup water
•Freshly chopped parsley (for garnish)
•1 lb frozen Boom Boom Shrimp
Grind the garlic and ginger into a paste with a mortar and pestle, then stir in the salt and turmeric and set aside.
Note: I totally cheat making the paste by buying garlic and ginger frozen in one teaspoon/clove measures at Trader Joe’s.
Warm the olive oil in a large pan over medium heat, then add ginger garlic paste, diced sweet onion, white and light green pieces of the scallion (save the dark green slices to garnish in the end), and sauté for eight minutes or so, until the onion is tender.
Add the green chiles and fry for another minute before adding the minced ginger, Tamari, vinegar, salt, Sweet and Sour Sauce and the seasonings.
Raise the heat to high and cook, stirring, for another minute or two.
Stir in the cornstarch mixture until the sauce has thickened a bit, then reduce the heat to low and keep warm while you make your shrimp, or breaded baby corn ears, or pretty much anything you like.
Arrange the shrimp in a single layer in your air fryer basket and lightly spray with olive oil. I use plain olive oil in a spray jar, because the commercial cooking sprays tend to build up on the fryer basket and tray.
A note about the shrimp: Whole Foods sells gluten-free Boom Boom Shrimp frozen in two pound bags; but I have seen very similar looking Boom Boom Shrimp at Target in one pound bags, so you have options.
Heat your air fryer to 400º and cook the shrimp for eight minutes, shaking the tray after four minutes, until they are golden brown and a bit crispity.
Add the cooked shrimp to the Manchurian Sauce and toss to coat before serving.
We had ours with yellow rice and asparagus sautéed in garlic oil, garnished with the dark green bits of chopped scallions and the parsely. There was enough for four hearty plates and for my 20-something niece to go back for hearty seconds, so all in all, a tasty family-sized dinner that I think most anyone will enjoy.
Shrimp or baby corn cobs or whatever.