Babycorn Manchurian – Crispy & Easy Restaurant Style Recipe

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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.

Recipe below!

 

 

 

Babycorn Manchurian - Crispy & Easy Restaurant Style Recipe
Print Recipe
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 sautéed 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.
Prep Time
45 minutes
Cook Time
25 minutes
Prep Time
45 minutes
Cook Time
25 minutes
Babycorn Manchurian - Crispy & Easy Restaurant Style Recipe
Print Recipe
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 sautéed 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.
Prep Time
45 minutes
Cook Time
25 minutes
Prep Time
45 minutes
Cook Time
25 minutes
Ingredients
For the Babycorn
For the Manchurian Sauce
For the Slurry
Servings:
Instructions
For the Babycorn
  1. Split the babycorn in the centre and cut it into medium size. Set aside
  2. In small pot pour water, add salt and babycorn. Bring it to a boil over medium flame and then simmer for 3-4 minutes.
  3. Strain the babycorn when done; add the maida, cornflour and salt. Using your hand coat the babycorn into the flour mixture.
  4. 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.
  5. 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
  1. 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.
  2. Make some space in the centre and add chili sauce, dark sauce, black pepper and salt to taste, stir for few seconds.
  3. Add ketchup followed by spring onions green. Add water to the sauce, and stir.
  4. In a small bowl combine cornflour and water, stir to make a paste. Add one teaspoon at a time to the Manchurian sauce.
  5. Once the sauce has thickened, add the babycorn, turn off the flame and toss the babycorn in the sauce.
  6. 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.

 

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