Baby Corn Manchurian Recipe
A Delicious Indo-Chinese Appetizer
Ingredients
For Manchurian:
- 15-16 baby corn cut diagonally
- 1 1/2 tbsp maida
- 1 tbsp cornflour
- 1 tsp rice flour optional
- 1 tsp ginger-garlic-green chilli paste
- Water to make batter
- Salt to taste
For Sauce:
- 1/4 cup spring onions chopped
- 1 capsicum sliced
- 1/2 tbsp minced garlic
- 1/2 tsp minced ginger
- 1-2 chopped green chillies
- 1/2 tsp red chilli powder
- 1 tsp soya sauce
- 1 tsp chilli sauce
- 1 1/2 tsp vinegar
- 2 tbsp tomato sauce
- 1/2 tsp brown sugar optional
- Salt to taste
- 1 1/2 tbsp sesame oil
- 1 tbsp chopped coriander leaves
Instructions
- Mix Maida, Cornflour, Rice flour (optional for crispyness), ginger garlic and chilli paste, water and salt to for manchurian batter.1 1/2 tbsp maida, 1 tbsp cornflour, 1 tsp rice flour, 1 tsp ginger-garlic-green chilli paste, Water to make batter, Salt to taste
- Deep fry the batter-coated baby corn until golden brown.15-16 baby corn
- In a wok, stir-fry garlic, green chillies, and ginger in sesame oil.1/2 tsp minced ginger, 1-2 chopped green chillies, 1 1/2 tbsp sesame oil, 1/2 tbsp minced garlic
- Add spring onions and capsicum, stir-fry on high heat.1/4 cup spring onions, 1 capsicum
- Add sauces, brown sugar, red chilli powder and salt; cook for a few minutes.1 tsp soya sauce, 1 tsp chilli sauce, 1 1/2 tsp vinegar, 2 tbsp tomato sauce, 1/2 tsp brown sugar, Salt to taste, 1/2 tsp red chilli powder
- Toss in the fried baby corn, cook for 2 minutes, and garnish with coriander.1 tbsp chopped coriander leaves
- Serve hot as an appetizer or side dish. Enjoy this crispy, tangy Baby Corn Manchurian with your loved ones!