Ingredients: |
Ingredients: Ingredients:
2 cans of canned whole baby corn (Empty the can, submerge the baby corn in the bowl of water for 2 minutes, drain the water and dry them using paper towel)
1 1/2 tbsp maida/all-purpose flour
1 tbsp corn flour
1 tsp rice flour
1 tsp ginger-garlic-green chili paste
few tbsp water
salt to taste
For sauce:
1/4 cup spring onions, finely chopped,
1 capsicum, finely sliced
1/2 tbsp finely minced garlic
1/2 tsp finely minced ginger
1-2 finely chopped green chilies
1/2 tsp red chili powder
1 tsp soya sauce
1 tsp chili sauce
1 1/2 tsps vinegar
2 tbsp tomato sauce
salt as required
1 1/2 tbsps sesame oil or vegetable oil
1 tbsp finely chopped coriander leaves
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Directions: |
Directions:1 Heat oil for deep frying in a heavy bottomed vessel.
2 In a bowl, combine maida, cornflour, rice flour, salt, ginger-garlic-green chilli paste and water to make a thick paste. Dip the washed and drained baby corns into the batter such that its well coated. Place each piece that is well coated with the batter into the hot oil. Reduce flame and deep fry till the baby corn is almost cooked. Increase the flame towards the end of the cooking process and fry the baby corn till it turns golden brown. Remove onto absorbent paper and keep aside.
3 Heat oil in a large wok and once the oil is piping hot, add the chopped garlic and stir fry for a few seconds. Add the green chilies and ginger and stir fry on high for a few seconds.
4 Add the whites of spring onions and stir fry on high for 3-4 minutes, constantly tossing them. Add the sliced capsicum and stir fry for another 3 minutes. They should retain their crunch.
5 Reduce to medium heat and add soy sauce, tomato ketchup, chili sauce and vinegar. Combine well and cook for 2 minutes. Add 3 tbsp of water and cook for 2 minutes.
6 Add the deep fried baby corn and combine. Toss on high flame for 1-2 minutes. Turn off heat. Garnish with the chopped spring onion greens and coriander leaves. |
This recipe for Baby Corn Manchuria is from