Deep-fried baby corns in a flavourful manchurian gravy-The perfect Indo-Chinese recipe to indulge!
BABY CORN MANCHURIAN
Ingredients
8-10 baby corns
2 green chillies
2 spring onions
Salt to taste
A dash + 2 tsps of dark soy sauce
½ tbsp ginger-garlic paste
1½ tbsps refined flour
1 tbsp corn starch
1 tbsp oil + for deep frying
1 tbsp finely chopped garlic
1 tsp finely chopped ginger
1½ cups vegetable stock
1 tsp red chilli sauce
A pinch of sugar
2-3 tbsps corn flour slurry
1 tsp vinegar
Fried rice to serve
Method
1. Cut baby corns in to ½ inch pieces. Transfer into a bowl.
2. Finely chop green chillies and thinly slice spring onion bulbs and finely chop the spring onion greens. Set aside.
3. Add salt, a dash of dark soy sauce, ginger-garlic paste, refined flour and corn starch in the baby corns. Mix well.
4. Heat sufficient oil in a kadai, deep fry the baby corns till golden and crisp. Drain on an absorbent paper.
5. For the gravy, heat 1 tbsp oil in a non-stick wok. Add garlic, ginger, chopped green chillies and sauté till golden brown.
6. Add the sliced spring onion bulbs and sauté till translucent. Add vegetable stock and mix well.
7. Add remaining dark soy sauce, red chilli sauce, salt and mix well. Let it come to a boil.
8. Add sugar and corn flour slurry and mix well. Let the mixture thicken.
9. Add the fried baby corns and ½ of the chopped spring onion greens and mix well. Switch the heat off, add vinegar and mix well.
10. Transfer into a serving plate, garnish with remaining chopped spring onion greens and serve hot with fried rice.
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