Baby Corn Manchurian

Some Indo- Chinese Recipes You May Want To Check Out:

• Vegetable Noodle Soup
• Mushroom Egg Fried Rice
• Momo Soup
• Sesame Honey Chilli Potatoes
• Grilled Cauliflower
• Chinese Bhel
• On my list to try is Renu’s Veg Schezwan Fried Rice, spicy, full of veggies and so inviting.

THE GROUP FOODIES _ REDOING OLD POSTS 

The Group Foodies_Redoing Old Posts, started by Renu helps the members to make an effort to update old posts. This is the 56TH  redoing old posts event. This group helps me to stay focused and update old posts not only with better photos but also trying to make each post more SEO friendly. Some of them I’m also trying to add videos. Check out my You Tube Channel MAYURI’S JIKONI

Before I left Mombasa to travel to Canada, I had a sudden craving for some Indo Chinese dish. With baby corns at hand, decided to make Baby Corn Manchurian which we enjoyed with some Egg Fried Rice. I wanted to take a video but guess what? I forgot to switch on my phone to the video mode! With was like an absolute Daaahhhh moment! Oh well perhaps next time when I make Baby Corn Manchurian.

First Published on 26/03/2013 Updated on 06/08/2021

Ingredients Required For  Baby Corn Manchurian:

• Fresh Baby Corn – trim the ends. If too long then you can cut them into halves.
• Onion – use red, white or yellow.. slice them lengthwise or into big cubes.
• Bell Pepper – use any coloured bell pepper or the green one. Cut into chunks. I have omitted them as hubby is allergic to them.
• Ginger – about 1 inch in size. Peel and cut into thin strips.
• Garlic – peeled and sliced
• Green Chillis – use according to your taste. Chop them into rings.
• Sugar  – can use white, brown or jaggery
• Vinegar – make sure you use good quality vinegar. I like to use rice vinegar or apple cider vinegar.
• Water – for both the sauce and the batter
• Soy Sauce – good quality soy sauce, use either light or dark. Required for the sauce.
• Salt – for both the batter and the sauce.
• Pepper Powder – coarse or fine. For both the sauce and the batter.
• Red Chilli sauce – can use schezwan, Sriracha or any homemade chilli sauce
• Cornflour – or replace it with rice flour
• Plain Flour – maida, all purpose flour
• Baking Soda – soda bicarbonate for the batter
• Oil – any vegetable oil for deep frying and for the sauce
• Spring Onion – finely chopped, for garnishing

BABY CORN MANCHURIAN

mayurisjikoni

Baby Corn Manchurian is crispy fried baby corn in a sweet, spicy and  sour. Insanely delicious, it is usually served as a starter or as part of a main dish with either rice or noodles.

5 from 6 votes

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Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Appetizer, Main Meal, Starter

Cuisine Indo-Chinese

Servings 2

Ingredients

  

• 10 baby corns
• 1 tsp salt
• enough water for boiling
• oil for deep frying

FOR THE SAUCE:

• 1 medium onion sliced or cubes
• 1 small green or coloured sweet pepper cut into quarters
• 6 cloves garlic peeled and sliced
• 2 to 3 green chillis sliced
• 1 inch ginger cut into thin sticks
• 1 tsp sugar
• 1 tsp cornflour or rice flour
• 1 tsp vinegar
• ¼ cup water
• 2 tbsp oil
• ½ tsp salt
• 1 tsp soy sauce
• 1 tsp coarse pepper powder
• 1 tbsp red chilli sauce
• ½ cup tomato puree

FOR THE BATTER:

• 1 tbsp cornflour
• 3 tbsp plain flour
• 2 -4 tbsp water
• ¼ tsp salt
• ½ tsp pepper powder
• pinch of soda bicarbonate baking soda

FOR GARNISHING:

• 3 tbsp chopped spring onion for topping

Instructions

 

PREPARATION OF FRIED BABY CORN:

• Wash the baby corn and cut it into half.
• Put some water to boil and add a tsp of salt to it. When it begins to boil, add the corn. Cook for 3 minutes or till its just done.
• Drain out the water and keep the corn on the side to cool.
• Heat the oil for frying in a wok, frying pan or karai over medium heat.
• In the meantime get the batter ready by mixing the batter ingredients.
• Add water little at a time as you don't want a runny batter. It should be thick enough to coat the babay corn.
• When the oil is hot, dip the baby corn pieces in the batter and fry them. Fry them till they become golden brown.
• Remove and place them in a colander or on a kitchen paper to remove the excess oil.

PREPARATION OF THE SAUCE:

• Heat 2 tbsp of oil in a wide pan.
• When it becomes hot, add onion and pepper and stir fry for 1 minute over high heat.
• Add ginger, garlic and chillis. Stir fry further for a minute or so.
• Mix water, soy sauce,vinegar, chilli sauce,tomato puree, salt, sugar and cornflour in a small container.
• Add fried baby corn and pepper powder to the onion mixture. Mix well.
• Add the soy sauce mixture and quickly mix the vegetables.
• Garnish with chopped spring onion and serve immediately.

Notes

• Use good vinegar like cider, wine or rice vinegar. If you use vinegar substitute you will get a very sharp acidic taste.
• The same method can be used to make cauliflower, mushroom and paneer machurian. If you are using cauliflower, cook it in salted boiling water for 2 minutes.
• Keep the fried corn ready ahead. Just before serving, stir fry it.
• I used my home made chilli sauce. You can use any.

Keyword Baby Corn Manchurian Recipe, Baby Corn Manchurian, Indo- Chinese Style

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A little request:

If you do try this recipe then please either

• add a comment below,
• send a picture to my email mayuri.ajay.patel62@gmail.com
•  tag me as #mayuri_jikoni on Instagram
• or tag me on Twitter as #Mayuri1962