Baby corn Manchurian

Ingredients

• 200 g baby corn
• 1/2 cup All purpose flour
• 1/2 cup corn flour
• 1 tsp kashmiri red chilli powder
• 1/4 tsp pepper powder
• 1 tsp ginger garlic paste
• 1/2 tsp salt
• 2 cups oil for deep fry
• 2 tbsp oil
• 1 tbsp chopped garlic
• 1 tbsp chopped ginger
• 1 tbsp chopped spring onion white part
• 1 onion
• 1 green capsicum
• 1 green chili
• 1 tsp soya sauce
• 1 tsp Red chilli sauce
• 1 tsp tomato sauce
• 1/2 tsp vinegar
• 1 tsp salt
• 1 tsp sugar
• 1 tsp kashmiri red chilli powder
• 1 tbsp corn flour
• 2 tbsp spring onion

Steps

1. Cut the Baby corn into halves or bite-sized pieces. Blanch the baby corn in hot water for 5 mins.
2. To make the batter for frying, mix the ingredients list under for frying and gradually add water until you get a nice semi-thin(not too runny) batter. Add the blanched baby corn to the prepared batter and coated them evenly. Then, deep fry the corns in hot oil until you get golden brown and crisp.
3. Heat the wok on high heat. Once hot, add the oil, chopped garlic, ginger, and white part of spring onions, sauté for a minute. Then add the chopped onion, green chilis and bell pepper. Stir well on high heat for around 2 minutes.
4. Then add the soy sauce, ketchup, vinegar, chili sauce, sugar, salt and pepper powder.. I added ½ teaspoon Kashmiri red chili powder for flavor & color (can be skipped)
5. Make a corn flour slurry by mixing 1 tbsp of corn flour with 1/4 cup water. Add it to the manchurian sauce. Simmer the sauce for a minute to get it thick and transfer the fried baby corn into the sauce. Toss well until all the corn are well coated with the sauce.
6. Garnish with spring onion…
7. Serve hot as starter/appetizer. It can also be served as a side dish for fried rice or noodles…