Baby Corn Manchurian is an Indo-Chinese style of stir-fried baby corns which are preboiled, fried and then cooked in Manchurian masala. This can be an excellent appetizer for parties.
Course Appetizer
Cuisine Chinese
Keyword Babycorn, Fried Snack, Manchurian
Prep Time 20 minutesminutes
Cook Time 30 minutesminutes
Total Time 50 minutesminutes
Servings 3
Author Shanaz Rafiq
Ingredients
For baby corn marinade:
10baby corns wholehalf boiled in salty water
2tbspplain flour
1tbspcorn flour
1tsprice flour
1tbspginger and garlic paste
Salt to taste
Few drops of water
For Manchurian Sauce:
3 to 4garlic pods finely chopped
1tbspginger finely chopped
4green chilies chopped
¼cupspring onion chopped
1small capsicum cut into cubes
1small onion cut into cubes
½tspred chili powder
1tbspsoya sauce
1tspchili sauce
1tspvinegar
2tbsptomato sauce
½tspsugar
Salt to taste
Ajinomoto pinchoptional
1tspsesame oil
1tbspchopped green coriander leaves
Sesame seeds for garnishingtil
Instructions
To fry the baby corns: Chop the baby corns sliced diagonally (1-inch thick slices) and mix all the ingredients well . Deep fry and keep aside.
Heat 4 tbsp of cooking oil and sesame oil and fry garlic, ginger and green chilies till the colour changes slightly.
Increase the flame and stir fry capsicum and onion for few seconds.
Lower the heat and add rest of the ingredients along with fried baby corns.
Again increase the flame and quickly toss everything together for 10 seconds.
Garnish with coriander leaves and sesame seeds. Serve hot with a toothpick.