Spicy Baby Corn Manchurian

For Indo Chinese lovers, here is a quick and easy recipe for a spicy mouth-watering appetizer. And, this recipe does not require any deep frying so don’t worry about those extra calories. I made this dish with baby corn but you can also use other vegetables like cauliflower, bell peppers or carrots.

Serving size: 2

Preparation time (for the marinate) – 15 minutes

Cooking time – 10 minutes

Ingredients:

Whole Baby corn – 500g

(I used 2 cans of baby corn.  You can find them at HEB in the regular canned vegetable section or in the Asian aisle)

For the marinate:

Corn flour – 2 tbsp

Sriracha sauce (chilli sauce) – 1 tbsp

Soy sauce – 1tbsp

Vinegar – 1tbsp

Ginger-garlic paste – 1 ½ tsp

For the sauce:

Spring onion – 1 cup (I used chopped buls for sautéing and chopped green stalk for garnishing)

Garlic – 7-8 wedges (finely chopped)

Sriracha sauce – 1 tbsp

Soy sauce – 1/2 tbsp

Vinegar – 1/2  tbsp

Tomato ketchup- 1½ tbsp

Green chilles – 3 (slit lengthwise)

Salt

Step 1: Marinate the baby corn:

1. In a large bowl add all the ingredients for the marinate and make a thick paste by adding little bit of water.

2. Slit the baby corn lengthwise and mix it nicely with the marinate and let it sit for about 10- 15 minutes.


Step 2: Sauté

1. In a sauté pan, add 2 tsps of olive oil and sauté marinated baby corn. (Some people like to deep fry the baby corn but I’m not a huge fan of deep frying. Since baby corn is so tender sautéing for about 4-5 minutes is sufficient to cook it, making it nice and crunchy)

2. In a hot wok add 1tsp of olive oil and add the chopped bulbs of spring onion and chopped garlic. Sauté till it turns golden brown (3-4 minutes). Now add the rest of the ingredients for the sauce (green chilies, sriracha, soy sauce, ketchup and vinegar). Sauté for another 2 minutes.

3. Now throw in the baby corn and mix it with the other ingredients and sauté it for another 2-3 minutes. Garnish with the chopped green stalk of the spring onion.

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