Babycorn Manchurian – Crispy & Easy Restaurant Style Recipe
Hey Foodies, Today’s dish is a scrumptious appetizer recipe. It is a popular Indo Chinese starter known as Babycorn Manchurian. It’s Babycorns which are lightly coated with flour and fried and they are stir fried in a very fragrant Manchurian sauce. It’s very tasty and a must order dish in most of the restaurants. A delight for kids and vegetarians.
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Babycorn Manchurian – Crispy & Easy Restaurant Style Recipe
Hey Foodies, Today’s dish is a scrumptious appetizer recipe. It is a popular Indo Chinese starter known as Babycorn Manchurian. It’s Babycorns which are lightly coated with flour and fried and they are stir fried in a very fragrant Manchurian sauce. It’s very tasty and a must order dish in most of the restaurants. A delight for kids and vegetarians.
INGREDIENTS:
For the Babycorn
- Babycorn - 20-25 medium split and cut
- Water - 3-7 cups
- salt - 2 tsp
- Maida - 5-6 tbsp
- Cornflour - 5-6 tbsp
- salt - 1 tsp
- Water - few drops
- oil - deep frying
For the Manchurian Sauce
- oil - 2-3 tbsp
- garlic - 5-6 cloves finely chopped
- Slit Green Chilis - 2 small
- Capsicum - 1/2 medium julienned
- Onion - 1 small sliced
- Chili Sauce - 1 tbsp
- Dark Soya Sauce - 1/2 tsp
- Black Pepper - 1/2 tsp
- Salt to season -
- Ketchup - 2 tbsp
- Sring Onion Green - 1 tbsp chopped
- Water - 1/2 cup
For the Slurry
- Corn flour - 1 tsp
- Water - 3 tbsp
RECIPE STEPS:
For the Babycorn
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Split the babycorn in the centre and cut it into medium size. Set aside
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In small pot pour water, add salt and babycorn. Bring it to a boil over medium flame and then simmer for 3-4 minutes.
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Strain the babycorn when done; add the maida, cornflour and salt. Using your hand coat the babycorn into the flour mixture.
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Sprinkle water and continue to coat the babycorn, this step will prevent the babycorn from being too dry. Dry babycorn tends to spoil the frying oil.
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In a deep frying pan, heat the oil on high flame. Fry the babycorn in batches. Deep fry them for 3-4 minutes or until they are golden in colour. Follow the same procedure for the remaining babycorn. Remove on a kitchen towel. Set aside.
For the Manchurian Sauce
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Heat a wok over high heat, pour oil in the wok starting from the sides. Add garlic, green chilies, capsicum and onions, stir fry for 10 seconds.
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Make some space in the centre and add chili sauce, dark sauce, black pepper and salt to taste, stir for few seconds.
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Add ketchup followed by spring onions green. Add water to the sauce, and stir.
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In a small bowl combine cornflour and water, stir to make a paste. Add one teaspoon at a time to the Manchurian sauce.
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Once the sauce has thickened, add the babycorn, turn off the flame and toss the babycorn in the sauce.
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Serve Babycorn Manchurian hot.
RECIPE NOTES :
Notes: Instead of cornflour you can use rice flour. You can also bake these babycorns in a preheated oven at 200°C for 15-20 minutes. Tips: If you want the babycorn to be extra crunchy then reduce the maida and add more cornflour. Add MSG incase you would like to enhance the flavours.