Baby Corn Manchurian

Baby Corn Manchurian is an Indo-Chinese appetizer and this version will blow your mind! The extremely crispy and crunchy fried baby corn coated in a sweet, tangy, umami-rich chili sauce with lots of aromatics. A MUST-make for your next party or get-together!

WHAT ARE THE INGREDIENTS YOU WILL NEED ?

Here’s a list of ingredients you’ll need to make these ,

• Baby Corn
• All purpose flour
• Corn flour
• Green onion (white and green parts separated and chopped)
• Ginger and Garlic
• Soy sauce
• Chilli sauce
• Tomato ketchup
• Rice vinegar
• Pepper powder
• brown sugar
• corn flour slurry
• salt
• oil

STEP BY STEP METHOD:

To deep fry:

1. Cut the Baby corn into halves or bite-sized pieces. Blanch the baby corn in hot water for 5 mins.
2. To make the batter for frying, mix the ingredients list under for frying and gradually add water until you get a nice semi-thin(not too runny) batter.
3. Add the blanched baby corn to the prepared batter and coated them evenly.
4. Then, deep fry the florets in hot oil until you get golden brown and crisp.

To make the manchurian sauce:

1. Heat the wok on high heat. Once hot, add the oil, grated garlic, ginger, green chilies and white part of spring onions, sauté for a minute.
2. Then add the chopped onion and bell pepper. Stir well on high heat for around 2 minutes.
3. Then add the soy sauce, ketchup, vinegar, chilli sauce, sugar, salt and pepper powder.
4. Make a corn flour slurry by mixing 1 tbsp of corn flour with 1/4 cup water. Add it to the manchurian sauce.
5. Simmer the sauce for a minute to get it thick and transfer the fried babycorn into the sauce.
6. Toss well until all the florets are well coated with the sauce.
7. Garnish with green onions, coriander leaves and serve manchurian with noodles or fried rice or enjoy as it is!

TIPS TO MAKE THE PERFECT, CRISPY BABY CORN MANCHURIAN:

1. If you add too much water and the batter is too thin, add a spoon of flour, stir, and add more as needed. 
2. Fry the baby corn in very hot oil for a golden-brown, crisp exterior and remove quickly once done. If the oil is not hot enough, you will have to fry the florets longer. They will absorb more oil and also get over-cooked.
3.  Adding too much oil can cause it bubble over, which can potentially cause a grease fire.
4. You can do a second “flash fry” to get the baby corn extra crispy and stays crispy for quite some time. 
5. Don’t cook the fried baby corn in the sauce otherwise it will become too soft. When the sauce is ready, switch off the heat and toss the florets in the sauce until they have absorbed the liquid.
6. Serve the manchurian as soon as you can after making it. The vegetables lose their crispiness and become soggy.

CAN WE BAKE OR AIRFRY THE BABY CORN?

Yes, instead for deep frying the baby corn you can bake in a pre-heated oven at 200 C for 30 minutes until they are crisp and browned.

SERVING SUGGESTIONS:

You can serve this semi-dry Baby Corn Manchurian as such as an appetizer. And the gravy version goes well Hakka noodles, fried rice etc

Some of the other Favorite Chinese Recipes:

• Fried Rice : Vegetable Fired Rice , Burnt Garlic Mushroom Fried Rice , Egg Fried Rice, Shrimp Fried Rice, Cauliflower Fried Rice
• Noodles: Vegetable Hakka Noodles, Thai Peanut Noodles, Chilli Garlic Noodles
• Other Indo-Chinese Recipes: Kung Pao Tofu, Chilli Paneer, Orange Tofu, Honey Siracha Tofu, Cashew Tofu, Gobi Manchurian

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Reach out to me at blendofspicesbysara@gmail.com and also you can follow me on FACEBOOK, INSTAGRAM ,PINTEREST,TWITTER to see what’s latest in my kitchen!

Baby Corn Manchurian

Baby Corn Manchurian is an Indo-Chinese appetizer and this version will blow your mind! The extremely crispy and crunchy fried baby corn coated in a sweet, tangy, umami-rich chili sauce with lots of aromatics.

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course Appetizer

Cuisine Indo-Chinese

Servings 4 servings

Calories 275 kcal

Ingredients

  

For frying:

• 250 g baby corn
• 1/2 cup all-purpose flour
• 1/2 cup cornstarch
• 1 tsp garlic paste/powder
• 1/4 tsp salt
• 1/4 tsp pepper powder
• 1/4 tsp turmeric powder
• 1 tsp kashmiri red chilli powder
• water as required

For making base sauce:

• 1 tbsp any oil of choice
• 1 tbsp garlic freshly grated
• 1 tbsp ginger freshly grated
• 1-2 green chilies finely chopped
• 2-3 stalks green onions finely chopped
• 1 small onion finely chopped
• 1 medium bell pepper finely chopped
• 1 tbsp dark soy sauce
• 1 tbsp green chilli sauce
• 1 tbsp tomato ketchup
• 1 tbsp rice vinegar
• 1 tbsp green chilli sauce
• 1 tsp brown sugar
• 1/2 tsp pepper powder
• spring onion greens coriander leaves for garnish
• salt to taste

Instructions

 

• Cut the Baby corn into halves or bite-sized pieces. Blanch the baby corn in hot water for 5 mins.
• To make the batter for frying, mix the ingredients list under for frying and gradually add water until you get a nice semi-thin(not too runny) batter.
• Add the blanched baby corn to the prepared batter and coated them evenly.
• Then, deep fry the florets in hot oil until you get golden brown and crisp.
• Heat the wok on high heat. Once hot, add the oil, grated garlic, ginger, green chilies and white part of spring onions, sauté for a minute.
• Then add the chopped onion and bell pepper. Stir well on high heat for around 2 minutes.
• Then add the soy sauce, ketchup, vinegar, chilli sauce, sugar, salt and pepper powder.
• Make a corn flour slurry by mixing 1 tbsp of corn flour with 1/4 cup water. Add it to the manchurian sauce.
• Simmer the sauce for a minute to get it thick and transfer the fried baby corn into the sauce.
• Toss well until all the florets are well coated with the sauce.
• Garnish with green onions, coriander leaves and serve Baby corn Manchurian with noodles or fried rice or enjoy as it is!

Notes

1. If you add too much water and the batter is too thin, add a spoon of flour, stir, and add more as needed. 
2. Fry the baby corn in very hot oil for a golden-brown, crisp exterior and remove quickly once done. If the oil is not hot enough, you will have to fry the florets longer. They will absorb more oil and also get over-cooked.
3. Adding too much oil can cause it bubble over, which can potentially cause a grease fire.
4. You can do a second “flash fry” to get the baby corn extra crispy and stays crispy for quite some time. 
5. Don’t cook the fried baby corn in the sauce otherwise it will become too soft. When the sauce is ready, switch off the heat and toss the florets in the sauce until they have absorbed the liquid.
6. Serve the Manchurian as soon as you can after making it. The vegetables lose their crispiness and become soggy.

Keyword Baby corn Manchurian, Manchurian, Party appetizer