Baby Corn Manchurian Recipe

Trim and parboil (optional)

If baby corn are very fresh and thick, trim ends and parboil in lightly salted boiling water for 2–3 minutes to soften slightly. Drain and pat dry. If tender, you can skip parboiling.

Cut baby corn in halves or thirds (lengthwise or crosswise) to bite-size pieces so they hold batter and sauce well.

In a mixing bowl combine all-purpose flour, cornstarch, rice flour (if using), ginger-garlic paste, black pepper, and salt. Gradually add cold water and whisk to make a smooth, slightly thick batter — it should coat the back of a spoon (adjust water to reach desired consistency).

Heat oil in a deep frying pan or wok over medium-high heat until it reaches about 350°F (175°C) or a small drop of batter sizzles and rises immediately.

Dip each prepared baby corn piece into the batter, ensuring an even coat, then carefully slide into hot oil. Fry in small batches to avoid crowding, turning occasionally, until golden-brown and crisp (about 3–4 minutes per batch). Remove with a slotted spoon and drain on paper towels. Repeat for remaining pieces.

Wipe out most of the frying oil from the pan, leaving about 2 tablespoons. Reheat the pan over medium heat and add the oil for the sauce (2 tbs) if needed.

Add minced garlic, julienned ginger, and slit green chilies. Sauté for 20–30 seconds until fragrant, taking care not to burn the garlic.

Add the white parts of the spring onions and sauté 30–45 seconds until slightly softened.

Stir in soy sauce, dark soy sauce (if using), tomato ketchup, red chili sauce, vinegar, sugar, and mix well.

Pour in 1/2 cup water or vegetable stock and bring the mixture to a gentle simmer.

Give the cornstarch slurry (1 tbs cornstarch mixed with 1–2 tbs cold water) a quick stir and slowly pour into the simmering sauce while stirring continuously. The sauce will thicken within 30–60 seconds to a glossy coating consistency. Taste and adjust salt, sugar, or soy if needed. Add freshly ground black pepper.

Add the fried baby corn pieces to the pan with the hot sauce. Toss gently but thoroughly for 1–2 minutes so every piece is evenly coated and heated through. If the sauce is too thick, add 1–2 tablespoons of hot water to loosen; if too thin, simmer briefly to reduce.

Stir in the green tops of spring onions and sesame seeds (if using). Toss once more and remove from heat.

Transfer to a serving plate, garnish with additional spring onion greens and lemon wedges. Serve immediately as an appetizer or with fried rice/noodles as a main.