A crispy Chinese starter prepared using Baby corn. This recipe is very similar to Gobi Manchurian.
Time Required: 45 Minutes
Ingredients:
10 Baby corns, Cut into 1″ pieces
Oil for deep frying
1/2 Cup Coriander Leaves or 1 Cup Spring Onion Scallions, Chopped finely
For the Batter:
1 Cup Cornflour
1/2 Cup Refined Flour/Maida
Salt to taste
For the Seasoning:
2 tbsp Oil
1 Onion, Chopped finely
4 Green Chilies, Chopped finely
10 Garlic Potds, Chopped finely
3 tbsp Soya Sauce
2 tbsp Tomato Ketchup
Salt to taste
Method:
Mix Cornflour and Maida in water to form a batter. Heat Oil in a Wok/frying pan. Dip Baby corn pieces in the flour and deep fry on medium flame. Remove on a kitchen towel and keep it aside.
For the Seasoning:
Heat 2 tbsp Oil in a pan and add the Garlic, Onions, Green Chilies and fry on high flame for a minute and add Soya Sauce, Tomato Ketchup and Salt. Be careful while adding Salt because both Soya Sauce and Tomato Ketchup contains Salt. Mix well. Remove from heat and add Coriander Leaves or Spring Onions.
Serve immediately as a starter.
