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Babycorn Manchurian Recipe

Name: Masala Indian Kitchen - Novis Babycorn Manchurian Recipe
Cook time: 40 min
Total time: 40 min
Yield: 3 servings
Cuisine: Indo-Chinese
Ingredients: 12 pieces baby corn; 1 cups all-purpose flour (maida); 0.25 cups cornstarch; 0.25 cups rice flour; 0.5 tsp baking powder; 1 tsp ginger-garlic paste; 0.5 tsp black pepper; 1 tsp salt; 0.75 cups water; 500 ml oil for deep frying; 2 tbs vegetable oil; 4 cloves garlic; 1 tbs ginger; 2 pieces green chilies; 3 tbsp spring onion whites; 3 tbsp spring onion greens; 0.5 cups bell pepper (red or green), small dice; 1.5 tbs soy sauce (light); 0.5 tsp dark soy sauce; 2 tbs tomato ketchup; 1 tbs red chili sauce (or Sriracha); 1 tsp vinegar (white or rice); 0.5 tsp brown sugar; 0.5 cups vegetable stock or water; 1 tsp cornstarch (slurry); 2 tbs cold water (for slurry); 0.25 tsp salt; 0.25 tsp freshly ground black pepper; 0.5 tsp sesame oil (optional); 2 tbsp spring onion greens, thinly sliced

Inspired by Masala Indian Kitchen - Novi

Time40m

Serves3

a delicious Indo-Chinese appetizer featuring crispy baby corn fritters tossed in a flavorful manchurian sauce.

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Ingredients

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Batter & Coating

12 pieces baby corn

1 cups all-purpose flour (maida)

1/4 cups Cornstarch

1/4 cups rice flour

1/2 tsp Baking powder

1 tsp ginger-garlic paste

1/2 tsp black pepper

1 tsp Celtic sea salt

3/4 cups water

2 1/8 cup (500 ml) oil for deep frying

Manchurian Sauce & Vegetables

2 tbs Tuscany sunflower oil

4 cloves Garlic

1 tbs ginger

2 pieces green chilies

3 tbsp spring onion whites

3 tbsp spring onion greens

1/2 cups bell pepper (red or green), small dice

1 1/2 tbs soy sauce (light)

1/2 tsp dark soy sauce

2 tbs tomato ketchup

1 tbs red chili sauce (or Sriracha)

1 tsp vinegar (white or rice)

1/2 tsp Brown sugar

1/2 cups vegetable stock or water

1 tsp cornstarch (slurry)

2 tbs cold water (for slurry)

1/4 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

1/2 tsp sesame oil (optional)

Garnish

2 tbsp spring onion greens, thinly sliced

1 tsp toasted sesame seeds (optional)

4 pieces lemon wedges

Method

Batter & Frying

Prepare baby corn

Trim ends of baby corn and rinse under running water. Pat dry with paper towels.

Make batter

In a bowl combine all-purpose flour, cornstarch, rice flour, baking powder, ginger-garlic paste, black pepper and salt. Gradually whisk in about 3/4 cup cold water to form a thick, smooth batter that coats the back of a spoon. Adjust consistency with small amounts of water if needed.

Heat oil

Pour 400–500 ml oil into a deep pan or wok and heat over medium-high until it reaches 175°C (350°F) or a small drop of batter sizzles and floats. Maintain medium-high heat for frying.

Coat and fry baby corn

Working in batches, dip each baby corn into the batter to coat evenly, allowing excess to drip off. Carefully slide into hot oil and fry until golden brown and crisp, about 3–4 minutes per batch. Do not overcrowd the pan. Remove with a slotted spoon and drain on paper towels. Keep warm.

Sauce & Toss

Prep aromatics and sauces

Mince garlic and finely grate or mince ginger. Slice green chilies lengthwise (optional). Mix soy sauce, dark soy, tomato ketchup, red chili sauce, vinegar, brown sugar and vegetable stock (or water) in a small bowl and set aside. In a separate small bowl combine 1 tsp cornstarch with 2 tbsp cold water to make a slurry; stir until smooth.

Sauté aromatics and vegetables

Heat 2 tbsp oil in a wide skillet or wok over medium-high heat. Add minced garlic, grated ginger and white parts of the spring onion; stir-fry for 30 seconds until fragrant but not browned. Add diced bell pepper and green chilies; stir-fry for 1–2 minutes so the pepper is slightly tender-crisp.

Add sauces and thicken

Pour the prepared sauce mixture into the wok. Bring to a gentle boil, stirring. Add salt and black pepper to taste. Stir in the cornstarch slurry and cook, stirring constantly, until the sauce thickens to a glossy coating consistency, about 30–60 seconds. If sauce becomes too thick, add 1–2 tbsp water to reach desired viscosity.

Toss baby corn in sauce

Reduce heat to low. Add the fried baby corn to the sauce and toss gently but quickly so each piece is evenly coated. Drizzle the optional 1/2 tsp sesame oil and mix. Cook for 30–45 seconds to reheat the corn and set the sauce on the surface.

Finish & Serve

Transfer the sauced baby corn to a serving platter. Sprinkle sliced spring onion greens and toasted sesame seeds over the top. Serve immediately with lemon wedges for squeezing and extra chili sauce on the side if desired.