BABY CORN MANCHURIAN
Babycorn Manchurian. (Amar D. Gupta | Siliconeer)
It’s summer and time for parties. Here is a recipe that goes well with drinks, beer and the likes and it does not take too long. It’s not something you would find in a Chinese cuisine cookbook. Chef Sanjay Patel shows you how to make this desi Chinese dish at home.
Batter:
- 1 packet of baby corn
- 2 tbsp corn starch
- 4 tbsp all purpose flour
- ½ tsp ginger garlic paste
- ½ tsp crushed black pepper
- water as required
- salt as required
- oil for shallow frying the babycorn
Manchurian Sauce:
- 2 spring onions, chopped – save some greens for garnishing
- 1 small onion, finely chopped
- 1 green chili, finely chopped
- ½ inch ginger, finely chopped
- 4-5 garlic, finely chopped
- 1 tbsp soy sauce
- 1 tbsp tomato sauce (ketchup)
- ½ tsp crushed black pepper
- ½ tsp red chili powder
- ½ tbsp finely chopped celery
- 2 tbsp sesame oil
- salt and sugar as required
- ¼ tsp sesame seeds, for garnish
- 1 small capsicum, julienned
Method:
Batter and babycorn: Rinse baby corn in water. Chop them if they are slightly big. In a bowl, mix all dry ingredients listed under the batter ingredients except for baby corn and oil. Add water and make a thick batter. Dip the baby corn in the batter and coat them evenly. Shallow fry the baby corn till they are golden brown and crisp.
Sauce: Heat oil in a wok. Add spring onions and stir fry till they become transparent. Add ginger, garlic, green chilies and celery. Stir-fry for about a minute. Now add soy sauce and tomato sauce (ketchup). Stir and mix well.
Add the fried baby corn and julienne capsicum. Stir and season with salt, sugar, pepper & red chili powder. Stir again till the sauce coats the baby corn evenly.
Serve hot, garnished with spring onion and sesame seeds.