Baby Corn Manchurian Recipe

Prepare baby corn

Trim the ends of the baby corn and cut each piece in half lengthwise (or leave whole for bite-size). Pat dry with paper towels so batter adheres well.

Make batter

In a mixing bowl combine 1 cup all-purpose flour, 1/2 cup cornstarch, 1 tbs ginger-garlic paste, 1 tsp soy sauce, 1/2 tsp black pepper and 3/4 tsp salt. Gradually add 3/4 cup cold water and whisk to a smooth, slightly thick batter (should coat the back of a spoon). Adjust water to reach a consistency similar to pancake batter but a bit thicker.

Coat and rest

Heat oil for deep frying in a wok or deep pan to 180°C / 350°F (medium-high). Dip each baby corn into the batter, letting excess drip off, then carefully drop into the hot oil in batches without overcrowding.

Fry until golden

Fry the battered baby corn for 3–4 minutes per batch, turning occasionally, until crisp and golden. Use a slotted spoon to transfer to a paper towel-lined plate to drain. Keep warm in a low oven (90–100°C) if desired while preparing the sauce.

Prep aromatics and vegetables

Separate and slice the spring onions: finely slice the white parts and slice the green parts on the diagonal for garnish. Mince the garlic, julienne the ginger, finely chop the onion, dice capsicum, and slit the green chilies.

Sauté aromatics

In a large skillet or wok heat 2 tbs vegetable oil over medium-high heat. Add the minced garlic and julienned ginger and stir-fry for 20–30 seconds until fragrant but not browned. Add the white parts of the spring onion and green chilies and sauté for another 30 seconds.

Cook vegetables

Add the finely chopped onion and diced capsicum to the wok. Stir-fry 1–2 minutes until the onion turns translucent but retains some crunch. Keep heat fairly high to preserve crispness.

Build the sauce

Reduce heat to medium. Add 3 tbs tomato ketchup, 2 tbs soy sauce, 1 tbs red chili sauce, 1 tsp vinegar and 1/2 tsp sugar. Stir to combine. Pour in 1/2 cup water or vegetable stock and bring to a gentle simmer.

Thicken sauce

Give the cornstarch slurry (1 tsp cornstarch mixed with 2 tbs water) a quick stir and slowly pour into the simmering sauce while stirring continuously. The sauce should thicken within 30–60 seconds to a glossy, coat-the-spoon consistency. Season with 1/4 tsp salt and 1/4 tsp ground black pepper; taste and adjust soy sauce or sugar if needed.

Finish flavors

Turn off the heat and stir in 1/2 tsp sesame oil (optional) for aroma. Add half of the sliced green spring onions into the sauce and mix.

Toss baby corn in sauce

Add the fried baby corn to the hot sauce in the wok and toss gently to coat each piece completely. Cook together over medium heat for 30–45 seconds just to marry flavors and reheat the corn; avoid overcooking to keep the crisp exterior.

Plate and garnish

Transfer the Baby Corn Manchurian to a serving platter. Sprinkle the reserved sliced green spring onions and toasted sesame seeds over the top. Serve immediately as an appetizer or with fried rice/noodles.