Baby Corn Manchurian
A popular Indo-Chinese appetizer featuring crispy fried baby corn tossed in a spicy, sweet, and tangy umami sauce.
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Ingredients
- 250 grams Baby corn, sliced diagonally
- 1/2 cup All-purpose flour (Maida)
- 1/4 cup Cornstarch
- 1 tablespoon Ginger-garlic paste
- 2 tablespoons Soy sauce
- 1 tablespoon Green chili sauce
- 2 tablespoons Tomato ketchup
- 1 tablespoon Finely chopped garlic
- 1/4 cup Spring onions, chopped
- 2 cups Vegetable oil for deep frying
- 1/2 teaspoon Black pepper powder
- 1/2 cup Capsicum (Bell pepper), diced(optional)
Instructions
- 1
Blanch the baby corn in boiling salted water for 5 minutes, then drain and pat dry.
- 2
Make a thick batter by mixing all-purpose flour, cornstarch, ginger-garlic paste, salt, pepper, and a little water.
- 3
Coat the baby corn pieces thoroughly in the batter and deep fry in hot oil until golden brown and crispy.
- 4
In a separate pan or wok, heat 1 tablespoon of oil and sauté the chopped garlic, green chilies, and spring onion whites.
- 5
Add the diced capsicum and stir-fry on high heat for 2 minutes until slightly softened but still crunchy.
- 6
Stir in the soy sauce, green chili sauce, and tomato ketchup, mixing well to form a thick glaze.
- 7
Add the fried baby corn to the sauce and toss quickly on high heat to ensure even coating.
- 8
Garnish with chopped spring onion greens and serve immediately while hot.
Nutrition per Serving
285
Calories
5g
Protein
38g
Carbs
14g
Fat
4g
Fiber
6g
Sugar
850mg
Sodium
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