Once you learn how to make a sauce and/or gravy for manchurian, you can make manchurian of nearly any of your favorite vegetable. In this step by step photo recipe of baby corn manchurian, baby corn is to begin plunged in a player of cornflour and maida and at that point deep-fried until firm. After that, they are blended with ginger, garlic, onions, green chillies, capsicum and different sorts of sauces that make it an extreme spicy and crunchy starter.
Total Time: 35 minutes
Preparation Time: 10 minutes
Cooking Time: 25 minutes
Serves: 2
Ingredients:
| 10-12 Baby Corns |
| 1/4 cup Cornflour (corn starch) |
| 2½ tablespoons Maida |
| 1 teaspoon Ginger-Garlic Paste (or crushed) |
| 1/2 teaspoon Soy Sauce |
| Salt to taste |
| 1/4 cup Water |
| Oil, for profound frying |
| For Sticky Sauce: |
| 1 teaspoon minced or smashed Ginger |
| 1 teaspoon minced or smashed Garlic |
| 1-2 Green Chillies, opening vertically and halved |
| 1 medium Onion, finely chopped |
| 1/2 Capsicum, thinly sliced |
| 1/4 cup finely chopped Spring Onion |
| 1½ tablespoons Soy Sauce |
| 1½ teaspoons Red Chilli Sauce or Green Chilli Sauce |
| 2 tablespoons Tomato ketchup |
| 1/4 teaspoon Black Pepper Powder |
| 1 teaspoon Cornflour (corn starch) dissolved in 2 tablespoons Water |
| 1 tablespoon Oil |
| Salt to taste |
Directions for Making Fricasseed Baby Corn:
1. Cut baby corn into half and chop other vegetables.
2. Blend cornflour, maida, ginger-garlic paste, soy sauce and salt with 1/4 cup water in a medium-sized bowl and get ready a batter. Make beyond any doubt, that there are no protuberances in the arranged batter. Include divided baby corn pieces in it and coat them equally with batter.
3. Warm oil in a searing dish over medium fire. When it is medium hot, take one piece of batter-coated infant corn and delicately drop it into the oil. Make a bunch of 4-5 pieces at a time and deep-fry them until light brilliant brown and fresh. Exchange them utilizing an opened spoon over oil-absorbent paper on a plate. Deep-fry the remaining pieces.
Directions for Sticky Sauce
1. Warm 1 tablespoon oil in a wok or wide-mouthed pan over tall fire. Include minced ginger, minced garlic, opening green chili, and chopped onion, and sauté them for a minute.
2. Include cut capsicum and sauté for a couple of minutes.
3. Include spring onion, ruddy chili sauce, soy sauce, tomato ketchup, and black pepper powder. Blend well and cook for 30-40 seconds.
4. Include dissolved cornflour, blend well, and cook for a minute.
5. Include fried baby corn pieces.
6. Hurl until all ingredients are blended well and corns are coated well with the sauce and cook for approx 2 minutes.
7. Baby Corn Manchurian is prepared for serving. Serve it hot.
Tips and Variations:
- Do not keep fried baby corn sit still for a long time otherwise, it will turn a small bit delicate and you will not get the crunchy taste.
- If you are planning this Chinese dish for a kids’ party or nibble at that point decrease the amount of ginger and garlic and do not include green chili and ruddy chili sauce.
- You can include ginger and garlic in any one of the shapes – smashed, minced, or pasted as per your convenience.
Taste: Spicy, crispy and crunchy
Serving Ideas: You can serve it by itself or with tomato ketch-up as appetizer or starter. It can moreover be served as a side dish with fried rice and Chinese soup.