If you get fresh baby corns in your local supermarket, I am so jealous of you right now. So next time please do me a favor, when you come across them in the awesome aisle, promise me that you will pick up a pack of them. Promise me that you will fight for them if they are the last pack available and give them the love and respect they truly deserve. No, I haven’t gone crazy. It’s just that I usually get to buy those canned baby corns that smell like medicine and I have to wash them thoroughly a million and one times to get rid of the smell. But all said and done, even then, these make a scrumptious Manchurian dish.
Baby corns are such a cute and versatile vegetable. And even though I am posting the good old baby corn Manchurian recipe, I promise you that there is more to this vegetable than that and I will prove it to you in my future posts. This is probably the fastest of all the Manchurian dishes that you can make because there is not much prep work involved and frying baby corn hardly takes any time but it stands at par with all of them. The crispy fried baby corns added to the spicy Indo-Chinese vegetable sauce makes it quite a delectable treat. It can be made as an appetizer or an entrée. I made it as an appetizer. The fried baby corns without the sauce also make for a yummy finger food. I can say that because my son ate quite a few of those before they went into the sauce. Make this yummy appetizer and enjoy. Bon appétit!!
Ingredients
- 1 can (8oz, 225 gms) baby corn
- 8 tsp. cornstarch
- 4 tsp. all purpose flour
- 1 tsp. salt
- 1/2 tsp. red chili powder
- 1/4 tsp. black pepper powder
- water to make batter
- oil to fry
- 2 tbsp. oil
- 1 tsp. garlic
- 1/2 tsp. ginger
- 1/4 tsp. red chili powder
- 2 tsp. dark soya sauce
- 5 green onions
- 1 green chili
- 1/4 large size onion
- 1/4 large size capsicum/ bell pepper
- 1/4 tsp. salt (optional)
Instructions
- Wash the baby corns thoroughly and drain all the water.
- Mix cornstarch, flour, salt, red chili powder and black pepper powder.
- Add baby corns to it and add water to make a thick batter.
- Heat some oil in a wok on medium high heat.
- Fry the baby corns until they are dark golden brown in color. This ensures that the raw flavor of the baby corns goes away.
- Take 2 tbsp. oil in a pan.
- Add garlic, ginger, spring onion, onion, bell peppers, green chili, red chili powder and soya sauce.
- Add salt if needed.
- Add baby corns to the sauce and coat well.
- Garnish with some green onions and serve hot.
Notes
1. I have used the measuring spoons that are used for baking for measurement here. 2. All the spices can be adjusted as per your taste. 3. Add the baby corns to the sauce right before you serve them else they will lose their crispness.
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Great going … All the best Nidhi !!
Thank you so much Shruti. Means a lot to me.