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Baby corn Manchuria
crispy fried baby corn in a sweet and spicy thick Chinese sauce along with onions and bell pepper (capsicum). It can be served as appetizer/starter or combined with steamed rice or noodles for a meal.
Course
Appetizer
Cuisine
indo chinese
Keyword
baby corn, crispy baby corn, crispy corn, manchuria
Prep Time
10
minutes
minutes
Cook Time
15
minutes
minutes
Author
Sowji'sKitchen
Ingredients
10
Baby corn
1/2
cup
maida / plain flour / all-purpose flour
2
tbsp
Corn flour
1/2
tsp
ginger-garlic paste
1
tsp
Red chili powder
1/2
tsp
Turmeric powder
Salt to taste
1/2
cup
Water
add as required
Oil for deep frying
OTHER INGREDIENTS:
2
tsp
Oil
1/2
onion
finely chopped
1
Spring onion
chopped
1
inch
ginger
finely chopped
2
Cloves
garlic
finely chopped
1
tbsp
chilli sauce
2
tsp
soy sauce
2
tsp
vinegar
Salt to taste
1/4
cup
tomato sauce
1/2
tsp
pepper
Crushed
Instructions
Preparation
Cut baby corns into small pieces and keep them ready.
BATTER RECIPE:
In a large mixing bowl take maida and corn flour.
Add ginger-garlic paste, chilli powder, turmeric and salt.
now slowly add water as required.
make a smooth flowing consistency batter.
Now dip chopped baby corn and coat well with batter.
Then deep fry into hot oil till they turn golden brown.
Drain the fried baby corn on a kitchen paper towel to remove excess oil.
BABY CORN MANCHURI RECIPE:
In a large kadai add 2 tsp oil
Add chopped onion, spring onions, ginger and garlic. saute for a minute.
Add chilli sauce, soya sauce, vinegar, salt and tomato sauce.
Mix well till the sauce turns slightly thick.
Now add the deep fried baby corns
Add black pepper powder and give a good mix.
Add some chopped spring onions greens and serve hot.