Baby Corn Manchurian (Step by Step Pics) ~ Indo - Chinese Appetizer

The word 'Manchurian' in itself is mouth watering and my kids love it with fried rice. Manchurian can be made with different vegetables and chicken. Gobi manchurian is one of the famous one that all  frequently try and then there is mushroom manchurian,  soya manachurian, prawns manchurian, chicken manchurian.  I have tried all of these once in a while whenever I prepare fried rice but these days spring onion is a rare entity in our near by veg shops. Minus the spring onion all of the rest was available and so made baby corn manchurian. All manchurian can be made dry or with gravy. This is a simple manchurian that you can prepare quickly with baby corn. You can use fresh or frozen baby corn. If you are using frozen baby corn, then can omit boiling the baby corn. I have used fresh baby corn in this recipe. The frying part of baby corn is the only place where you can go wrong if the fried baby corn turn soft. To avoid this its better to boil the baby corn pieces and then add to the prepared batter and then fry the baby corn pieces which will make the pieces crispy. Do give this a try and enjoy !!

Preparation time ~ 10 minutes

Cooking time ~ 20 minutes

Author ~ Julie

Serves ~ 3-4

Ingredients

for batter fry

baby corn  6-8

maida 3 tbsp

corn flour 2 tbsp

chilli powder 1/2 tsp

salt to taste

oil to fry

for sauce

capsicum cube chopped 1 medium sized

onion 1 cubed

garlic cloves 3 fine chopped

chilli sauce 1 tbsp

dark soy sauce 2 tsp

tomato sauce/ ketchup 2tbsp

corn flour 1 tbsp

salt a pinch

sugar a pinch

vinegar 1 tsp (optional)

oil 2 tbsp

Method

• Peel the husk and hair of baby corn. Wash under running water and then slit vertically. Cut horizontally in two and keep ready. Heat water in a sauce pan and add salt. To this add the chopped baby corn pieces when the water is boiling. Then cook for 4-5 minutes. Using a slotted spoon remove all pieces in a plate (this step is important to get the baby corn pieces crisp while frying, otherwise the pieces gets cooked when frying and becomes soft when drained off the oil).

• Make a batter using maida, corn flour, chilli powder, salt and water. The batter should be thick so that when we add the baby corn pieces, it loosens slightly and will become the right consistency else the batter may not coat the baby corn pieces well.

• Heat oil in a wok or kadai and add oil to this. When oil is hot, drop each pieces of baby corn coated with batter to the oil. Please don't overcrowd the wok and fry the pieces in batches. Drain on a paper towel and then immediately remove this on a plate ( if left in the paper towel, it becomes soggy and soft).
• Use 2 tbsp of the same oil in a non stick pan and add the chopped garlic. Saute the garlic until lightly browned. Add in the chopped capsicum and onion, saute for 30- 45 seconds on high heat. Then add the sauces one by one. Mix the corn flour in a tbsp of water and pour to the sauces. 

• Finally slide in the baby corn pieces, adjust salt if needed and add a pinch of sugar,vinegar at this point if using(I generally don't use vinegar as it doesn't suit us). Switch off flame.
• Finally garnish with spring onion / chopped cilantro and a tbsp of sesame seeds on top. Serve hot.

NOTES
* If you don't have chilli sauce, replace this with 1/2 tsp chilli powder or crushed chilli flakes.

* Vinegar is optional as the sauces already have this in it.

* Please be careful while adding salt to sauces as the sauces have salt in it.

* Also if you are preparing ahead, make till the sauces and wait to mix the fried baby corn pieces else it becomes soft while serving. It good to mix just before serving for the best results.

* If you wish to have a gravy then, please go ahead and 2 tbsp of corn flour more to half a cup of water and add top to the sauces. This way the gravy will be thick and not watery.

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