Trim ends of each baby corn and rinse. If the baby corns are large, halve them lengthwise. Bring a pot of water to a boil, add a pinch of salt, then blanch baby corn for 2 minutes. Drain and pat dry with a kitchen towel; excess moisture prevents a crisp batter.

Make the batter

In a bowl combine 1 cup all-purpose flour, 1/2 cup cornstarch, 2 tbs rice flour, 1 tbs ginger-garlic paste, 1/2 tsp freshly ground black pepper and 1 tsp salt. Gradually add ~1/2 cup cold water and whisk to a smooth thick batter (consistency should coat the back of a spoon). Adjust water slightly to achieve a thick, clingy batter.

Heat oil and coat

Heat about 400–500 ml vegetable oil in a deep frying pan or wok to 180°C (350°F) or until a small drop of batter sizzles and comes up quickly. Pat the baby corn dry again, dip each piece into the batter to coat fully, and gently shake off excess.

Deep-fry until crisp

Fry battered baby corn in batches without overcrowding. Fry for 3–4 minutes per batch, turning occasionally, until golden brown and crisp. Remove with a slotted spoon and drain on paper towels. Keep warm. (For a lighter option, you can shallow-fry in a couple of tablespoons of oil, turning frequently, but deep frying gives the best crunch.)

Make the Manchurian sauce and finish

Sauté aromatics and vegetables

Wipe out excess oil from the wok leaving about 2 tablespoons. Heat the 2 tbs vegetable oil over medium-high heat. Add 1 tsp minced garlic, 1 tsp minced ginger and sliced green chili; sauté for 20–30 seconds until fragrant but not browned. Add 2 tbs white part of spring onions, 1/2 finely chopped onion and 1/2 chopped bell pepper; stir-fry for 1–2 minutes so vegetables remain slightly crisp.

Build the sauce

Reduce heat to medium. Add 3 tbs tomato ketchup, 2 tbs soy sauce, 1 tsp vinegar, 1 tsp chili sauce and 1/2 tsp sugar. Stir to combine for 30 seconds.

Make slurry and thicken

Mix 1 tsp cornstarch with 1/2 cup cold water in a small bowl until smooth. Pour the 1/2 cup water into the wok and bring the sauce to a gentle simmer. Add the cornstarch slurry while stirring continuously; cook for 1 minute until the sauce thickens to a glossy, slightly thick coat that can cling to the baby corn. Season with 1/2 tsp salt, tasting and adjusting if needed (remember soy sauce is salty).

Toss in fried baby corn

Add the crispy baby corn to the wok and toss quickly but gently to coat each piece evenly with the sauce. Stir-fry for 30–45 seconds so the baby corn stays crisp yet well coated.

Garnish and serve

Turn off heat. Sprinkle the green tops of the spring onions over the Manchurian. Serve immediately as an appetizer or with fried rice/noodles as a main. Provide lemon wedges on the side if desired.