Baby Corn Manchurian Recipe
Crispy deep fried baby corn with onion, bell peppers, tangy sauce, garlic and herbs.
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Ingredients
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For the batter & coating
For the sauce & stir-fry
Method
For the batter & frying
- 1
Prepare baby corn
If using fresh baby corn, rinse and pat dry. If using canned or vacuum-packed, drain and pat dry thoroughly so batter adheres.
- 2
Make the batter
In a large mixing bowl combine all-purpose flour, cornstarch, rice flour (if using), garlic paste, ginger paste, salt and black pepper. Gradually add about 1 cup cold water while whisking to form a smooth, slightly thick batter that coats the back of a spoon. Add a little more water if needed — batter should be thicker than pancake batter but pourable.
- 3
Heat oil
Pour about 500–600 ml oil into a deep heavy-bottomed pan or wok and heat over medium-high heat until it reaches 175–180°C (350–360°F). If you don't have a thermometer, test by dropping a small bit of batter — it should sizzle and rise to the surface immediately.
- 4
Coat and fry baby corn
Working in batches to avoid overcrowding, dip each baby corn into the batter to coat evenly, letting excess drip off, then carefully slide into the hot oil. Fry 5–6 pieces at a time for 3–4 minutes until golden and crisp, turning occasionally for even color. Remove with a slotted spoon to a wire rack or paper towels to drain. Repeat until all baby corn is fried.
- 5
Optional second fry for extra crispiness
For very crisp Manchurian-style texture, let the first fry pieces rest for 5 minutes, then refry in very hot oil for 1 minute until extra crisp. Drain and set aside.
For the sauce & assembly
- 6
Prep vegetables and aromatics
Slice garlic thinly, julienne ginger, slit green chilies, chop onions and bell peppers into 1-inch squares, and separate spring onion whites and greens. Measure sauces and make a cornstarch slurry by mixing 1 tablespoon cornstarch with 2 tablespoons cold water.
- 7
- 8
Cook vegetables
Add the onion and the white parts of the spring onions; stir-fry for 1 minute until they begin to soften but still crisp. Add the red and green bell peppers and stir-fry 1–2 minutes more — you want them tender-crisp to retain crunch.
- 9
Build the sauce
Lower the heat slightly and add tomato ketchup, soy sauce, vinegar, chili sauce, and brown sugar. Stir to combine. Pour in 1/2 cup water and bring to a gentle simmer for 30–45 seconds to marry the flavors. Taste and adjust salt and pepper.
- 10
Thicken the sauce
Stir the cornstarch slurry to recombine and pour it into the simmering sauce while stirring constantly. Cook for 20–30 seconds until the sauce thickens and becomes glossy. If sauce gets too thick, add 1–2 tablespoons water to reach desired consistency.
- 11
- 12
Finish and garnish
Turn off the heat and transfer Baby Corn Manchurian to a serving plate. Garnish with the green parts of the spring onions and an extra pinch of freshly ground black pepper. Serve immediately so the baby corn remains crisp.