"This plate of colourful, spicy, crunchy Indo-Chinese Baby Corn Manchurian makes me happy, and that’s what we all need these days, right?"
Baby Corn Manchurian
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Prep time: 20mins
Cook time: 20mins
Serves or Makes: 2
Recipe Card
ingredients
- 175 gram baby corn, sliced into halves
- 3 tablespoon plain flour
- 1/4 tsp baking powder
- 1/2 tsp red chilli powder
- 1/2 tsp crushed black pepper
- 1 inch piece of ginger
- 1 cloves garlic, grated fine
- 1 tsp salt
- 1 tablespoon corn starch, dissolved in 2 tbsp water
- 1 cup, plus 1 tablespoon frying oil
- 2 slit green chillies
- 1/3 cups chopped spring onion
- 1 small and sliced red onion
- 1 green capsicum, cut in squares
- 2 tablespoon tomato concentrate
Method
Step 1
Bring a pot of water to boil and blanch the baby corn for a couple of minutes. Drain and set aside.
Step 2
Make a batter by mixing plain flour, baking powder, red chilli, black pepper, ginger, garlic and a little water. Immerge the corn pieces. In a small pan, heat the frying oil and fry the corn until golden brown and crunchy. Place on kitchen paper to drain access oil.
Step 3
In another pan, heat 1 tbsp oil and add the green chillies, followed by the spring onion. Fry for a minute, then add the red onion and capsicum and tomato paste. Throw in the corn/water slurry, mixing quickly to avoid lumps.
Step 4
Remove from the heat and add the corn pieces, mixing until coated well. Sprinkle some additional spring onions and serve immediately.