An Indo-chinese recipe where deep-fried baby corn is perfectly blended in a Chinese sauce. It is a delicious appetizer can be perfectly paired with fried rice or noodles.
Today, Indo-Chinese cuisine has become an intrinsic part of modern society in India and has become immensely popular among young crowd.
Ingredients
For the fritters-
12 Baby corn, cut into 1 inch pieces
1 cup of corn flour
1 tsp paprika
1 tsp Ginger-Garlic paste
Salt
Oil for deep frying
For the Manchurian sauce-
5 cloves of Garlic, finely chopped
few sprigs of Curry leaves
5 Green Chilies, finely chopped
1 Red Onion, thinly sliced
1 Green bell pepper, cubed
1/4 cup of Ketchup
4 tsp of Dark soy sauce
2 tsp White vinegar
1/2 tsp of Aginomoto
Salt
4 tsp oil
Method
For the fritters
- In a mixing bowl, mix baby corn, corn flour, paprika, ginger- garlic paste and season it with salt. Add little water just enough to bind all the ingredients
- Heat oil for deep frying
- Gently drop baby corn in fryer. Fry until it turns deep red color. Use an absorbent paper to drain excess oil
For Manchurian
- In a wok, heat oil. When it is smoky; add garlic, curry leaves, green chilies, onions and bell pepper. Give it a little stir ( dont cook veggies. More crunchier it tastes better!!)
- Add ketchup, soy sauce, white vinegar and aginomoto. Mix well and
- Add baby corn. On high heat toss all the ingredients. Season with little salt if required
- Serve hot
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