Sabudana Manchurian

Ingredients

• Sago – 1 cup
• Water – about ¾ cup for soaking
• Boiled potatoes – 2 medium, cooled and mashed
• Cornflour – 2 tbsp, plus 1 tsp for sauce
• Spring onion whites – 2 tbsp, chopped
• Capsicum – ¼ cup, finely chopped
• Ginger – 1 tsp, minced
• Garlic – 1 tsp, minced
• Soy sauce – 1 tbsp
• Chilli sauce – 1 tbsp
• Tomato ketchup – 1 tbsp
• Water – ½ cup
• Spring onion greens – for finishing
• Salt and oil – as needed

Method

1. Rinse and soak sago 4 to 6 hours until a pearl crushes easily; drain for 15 minutes.
2. Mix sago with cooled potato, 2 tablespoons cornflour and a little salt. Shape small compact balls.
3. Fry one test ball in medium-hot oil. If it breaks, add 1 more tablespoon cornflour or potato; if it browns too fast, lower the heat.
4. Fry the remaining balls in small batches until crisp and golden; drain.
5. For the sauce, heat 1 tablespoon oil, sauté ginger, garlic and spring onion whites for 30 seconds, then add capsicum and cook 1 minute.
6. Add soy sauce, chilli sauce and ketchup. Mix 1 teaspoon cornflour with ½ cup water and pour it in.
7. Simmer until the sauce turns glossy and lightly coats a spoon. Taste before adding salt because soy sauce is salty.
8. Add the fried balls only just before serving, toss for 30 to 60 seconds, finish with spring onion greens and serve immediately so they stay crisp.