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.


  • 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


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.