Indian Baby Corn Manchurian Recipe
A delicious Indo-Chinese appetizer made with baby corn, perfect for any occasion.
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Ingredients
Main Ingredients
- 200 grams Baby Corn cut into 1-inch pieces
- 1 cup All-purpose Flour
- ½ cup Cornstarch
- 1 teaspoon Salt or to taste
- 1 teaspoon Black Pepper freshly ground
- 1 cup Water as needed to make a batter
- 2 tablespoons Oil for frying
Sauce Ingredients
- 1 tablespoon Soy Sauce
- 1 tablespoon Tomato Ketchup
- 1 tablespoon Chili Sauce
- 1 teaspoon Vinegar
- 1 teaspoon Sugar
- ½ cup Water for the sauce
- 1 tablespoon Cornstarch mixed with 2 tablespoons water
- 1 teaspoon Garlic finely chopped
- 1 teaspoon Ginger finely chopped
- 1 cup Spring Onions chopped
Instructions
- 1. In a mixing bowl, combine all-purpose flour, cornstarch, salt, and black pepper. Add water gradually to make a smooth batter.
- 2. Dip baby corn pieces into the batter, ensuring they are well-coated.
- 3. Heat oil in a frying pan over medium heat. Fry the battered baby corn until golden and crispy. Remove and drain on paper towels.
- 4. In another pan, heat a tablespoon of oil. Add chopped garlic and ginger, sauté until fragrant.
- 5. Add soy sauce, tomato ketchup, chili sauce, vinegar, sugar, and water. Mix well and bring to a boil.
- 6. Add the cornstarch slurry (cornstarch mixed with water) to the sauce. Stir continuously until the sauce thickens.
- 7. Add the fried baby corn to the sauce. Toss well to coat the baby corn with the sauce.
- 8. Garnish with chopped spring onions and serve hot.
Nutritional Value
Calories: 200kcal | Carbohydrates: 30g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Sodium: 500mg | Potassium: 200mg | Fiber: 2g | Sugar: 5g | Vitamin A: 300IU | Vitamin C: 10mg | Calcium: 50mg | Iron: 2mg
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