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Baby Corn Manchurian
Themarinated baby corn is fried and then simmered in a thick, spicy, and glossygravy made with different types of sauces along with capsicum. This Manchuriangoes well as a starter or along with fried rice and chow mein.
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Prep Time
20
minutes
mins
Cook Time
25
minutes
mins
Total Time
45
minutes
mins
Course
Main Course
Cuisine
indo Chinese
Servings
4
Calories
Equipment
pressure cooker
mixing bowl
A kadai or a fry pan
Spatula
strainer
Ingredients
250
gm
Baby corns
2
tbsp
All purpose flour
1
tbsp
Corn flour
1
tbsp
ginger-garlic paste
1
tbsp
grated ginger
1
tbsp
grated garlic
1
Onion(cut into big cubic shape)
2
green chili (silted)
1
Capsicum(cut into big cubic shape)
1
tbsp
soy sauce
1
tbsp
red chili sauce
1
tbsp
tomato sauce
1
tbsp
vineger
1/4
tbsp
Peppercorn powder
1/4
tbsp
sugar
1
cup
oil
salt
Instructions
Cutthe baby corns into 1 inch pieces
Putthem in a pressure cooker, and go for 1 whistle in a medium flame
Openthe lid of the pressure cooker after releasing the pressure, and strain them
Ina mixing bowl add all purpose flour, corn flour, ginger-garlic paste and salt
Nowadd the boiled corn flour, and mix them well so that they stick with each other
Heatoil in a kadai
Dropthe flour coated corns and fry them well, so that they become crispy
Takethem out from the oil and keep them in a kitchen paper
Heat1 tbsp oil in a pan, and add the grated garlic and ginger; sauté them for 20seconds
Addonions and capsicum; stir them for a minute in high flame
Addvinegar, red chili sauce and tomato sauce and toss well
Nowadd soy sauce and pepper corn powder, and stir them in high flame
Addcorn flour mix, with water and mix them well
Addsalt and sugar and mix them well
Nowslowly add the fried baby corns and mix well
Transferthem to a serving plate and serve hot with prawn fried rice.
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