Baby Corn Manchurian Recipe

Prepare baby corn

Trim the baby corn lengthwise into halves (or quarters if large) so they are bite-sized and allow batter to adhere. Pat dry with paper towels.

Make batter

In a large bowl combine 0.75 cups cornflour, 0.25 cups all-purpose flour, 2 tsp rice flour, 1 tbsp ginger-garlic paste, 0.5 tsp black pepper and 1 tsp salt. Gradually whisk in 120 ml cold water until a smooth, slightly thick batter forms (coating consistency). If batter is too thick, add 1–2 tablespoons more water; it should cling to the baby corn.

Coat baby corn

Toss the baby corn pieces in a small bowl with 2 tsp cornstarch (keeps them extra crispy). Then, working in batches, dip pieces into the batter ensuring even coating and let excess drip off.

Heat oil and fry

Heat 600 ml vegetable oil in a deep wok or deep pan to 180°C (350°F). Test with a small drop of batter — it should sizzle and rise immediately. Fry battered baby corn in small batches (6–8 pieces) for 3–4 minutes until golden and crisp, turning occasionally. Remove with a slotted spoon and drain on a wire rack or paper towels. Repeat for remaining pieces. Keep warm in a low oven if needed.

Prepare sauce base

In a small bowl mix 3 tbsp tomato ketchup, 2 tbsp soy sauce, 1 tsp dark/sweet soy (optional), 1 tsp vinegar, 1 tsp sugar, 60 ml water and 0.25 tsp salt. Stir to combine. In a separate small cup mix 1 tsp cornflour with 2 tbsp cold water to make the slurry; set aside.

Stir-fry aromatics and vegetables

Heat 2 tbsp vegetable oil in a wide skillet or wok over medium-high heat. Add the thinly sliced garlic and julienned ginger; stir-fry 20–30 seconds until fragrant but not brown. Add the white parts of the sliced spring onions and slit green chilies; stir 20 seconds. Add the diced capsicum and stir-fry 30–40 seconds so it remains crisp-tender.

Add sauces and thicken

Pour the prepared sauce mixture into the wok and bring to a gentle simmer. Stir once, then slowly add the cornflour slurry while stirring to thicken. Cook 1–2 minutes until sauce becomes glossy and coats the back of a spoon. Adjust seasoning with 0.25 tsp freshly ground black pepper and a few drops of sesame oil for aroma.

Toss fried baby corn

Add the fried baby corn to the wok and toss quickly but gently so each piece is evenly coated with the glossy sauce. Cook together for 30–60 seconds so the sauce clings and the baby corn heats through. Avoid overcooking to preserve crispness.

Transfer baby corn Manchurian to a serving plate. Sprinkle the green parts of spring onions and toasted sesame seeds on top. Serve immediately as an appetizer or with fried rice/noodles as part of a meal.