A popular Indo-Chinese starter, Baby Corn Manchurian combines crispy fried baby corn tossed in a tangy, spicy, and slightly sweet Manchurian sauce. Perfect as an appetizer or a side with fried rice and noodles.
Shreya Singh
1 month ago
Prep Time
20 min
Cook Time
25 min
Servings
3–4 People
Ingredients
For frying baby corn
For Manchurian sauce
Nutrition Facts (per serving)
Calories280
Total Fat12 g
Saturated Fat2 g
Cholesterol0 mg
Sodium720 mg
Total Carbohydrate36 g
Protein5 g
*Approximate values; will vary by ingredients.
Instructions
1
In a bowl, mix cornflour, all-purpose flour, red chilli powder, salt, and water to make a thick batter. Coat the baby corn pieces evenly.
2
Heat oil in a deep pan. Fry the baby corn until golden and crisp. Drain on paper towels and set aside.
3
Heat 2 tbsp oil in a wok. Add garlic, ginger, green chillies, and sauté for a few seconds until fragrant.
4
Add onions and capsicum; stir-fry on high heat for 2–3 minutes to retain crunch.
5
Stir in soy sauce, red chilli sauce, tomato ketchup, vinegar, black pepper, and a pinch of salt. Toss well.
6
Add the fried baby corn, toss quickly on high flame so the sauce coats evenly.
7
Garnish with chopped spring onions and serve hot as a starter or with fried rice/noodles.