Crispy fried baby corn fritters tossed in a savory and tangy Manchurian gravy. This popular Indo-Chinese dish is a perfect appetizer or main course served with fried rice or noodles.
Prep25 min
Cook30 min
Servings4
Serving size: 1 cup
412cal
8gprotein
50gcarbs
21g
Ingredients
400 g Baby Corn (Fresh or canned)
0.5 cup All-Purpose Flour
10 tbsp Corn Flour (8 tbsp for batter, 2 tbsp for slurry)
1.5 inch Ginger (Finely chopped)
8 cloves Garlic (Finely chopped)
3 pcs Green Chili (Slit lengthwise)
1 large Onion (Cut into 1-inch petals)
1 large Bell Pepper (Any color, cut into 1-inch squares)
1 bunch Spring Onion (Whites and greens separated and chopped)
A classic Indo-Chinese favorite, these noodles are stir-fried on high heat with crunchy vegetables and a savory sauce blend. It’s a quick, delicious meal that brings street-style flavor right to your kitchen.
About Baby Corn Manchurian Gravy with Veg Hakka Noodles
Tangy baby corn Manchurian gravy with aromatic Hakka noodles – a soul-satisfying meal for any day!
This indo_chinese dish is perfect for lunch or dinner. With 751.91 calories and 17.04g of protein per serving, it's a nutritious choice for your meal plan.
fat
4 tbsp Soy Sauce (Low sodium recommended)
2 tbsp Red Chili Sauce (Adjust to your spice preference)
2 tbsp Tomato Ketchup
2 tbsp Rice Vinegar
1 tsp Sugar
1.5 tsp Black Pepper Powder (Freshly ground is best)
1.5 tsp Salt (Adjust to taste)
3 cup Vegetable Oil (For deep frying, plus 2 tbsp for gravy)
3 cup Water (Approx. 3/4 cup for batter, 2 cups for gravy, 1/4 cup for slurry)
Instructions
1
Prepare the Baby Corn
Rinse the baby corn thoroughly. If using long baby corn, cut them into 1-inch diagonal pieces.
Bring a pot of water to a rolling boil. Add the baby corn pieces and blanch for 3-4 minutes until slightly tender.
Drain the baby corn completely in a colander and let it cool down. Pat dry with a paper towel to remove excess moisture.
2
Make Batter and Fry the Baby Corn
In a large mixing bowl, combine all-purpose flour, 8 tablespoons of corn flour, 1 teaspoon of salt, and 1 teaspoon of black pepper powder.
Gradually add about 3/4 cup of water, whisking continuously to form a smooth, thick batter (similar to pancake batter) with no lumps.
Add the blanched and dried baby corn pieces to the batter and toss gently until each piece is evenly coated.
Heat 3 cups of oil in a wok or deep pan over medium-high heat. To check if the oil is ready, drop a small amount of batter; it should sizzle and rise to the surface immediately.
Carefully slide the battered baby corn pieces into the hot oil one by one, ensuring not to overcrowd the pan. Fry in batches for 4-5 minutes, turning occasionally, until they are golden brown and crisp.
Remove the fried baby corn with a slotted spoon and place them on a wire rack or a plate lined with paper towels to drain excess oil.
3
Sauté Aromatics and Vegetables
Heat 2 tablespoons of oil in a clean wok or large skillet over high heat.
Once the oil is shimmering, add the chopped ginger, garlic, slit green chilies, and the chopped spring onion whites. Stir-fry for about 30-45 seconds until fragrant.
Add the onion petals and bell pepper squares. Continue to stir-fry on high heat for 2-3 minutes. The vegetables should be slightly cooked but still retain their crunch.
4
Prepare the Manchurian Gravy
Reduce the heat to medium. Add the soy sauce, red chili sauce, tomato ketchup, and rice vinegar to the wok. Stir well to combine.
Add the sugar, 1/2 teaspoon of salt, and 1/2 teaspoon of black pepper powder. Mix everything together.
In a small bowl, whisk the remaining 2 tablespoons of corn flour with 1/4 cup of cold water to create a lump-free slurry.
Pour 2 cups of water into the wok and bring it to a boil.
While stirring the gravy continuously, slowly pour in the cornflour slurry. Keep stirring for 1-2 minutes as the gravy thickens and becomes glossy.
Simmer for another minute to cook out the raw taste of the cornflour.
5
Combine and Serve
Just before you are ready to serve, add the crispy fried baby corn to the simmering gravy.
Gently toss for about 30 seconds to coat the baby corn evenly with the gravy. Do not overcook, as this will make the corn soggy.
Turn off the heat. Garnish generously with chopped spring onion greens.
Serve immediately with steamed rice, fried rice, or hakka noodles.
340cal
9gprotein
48gcarbs
13gfat
Ingredients
200 g hakka noodles (dry)
3 tbsp vegetable oil (divided)
6 pcs garlic (cloves, finely minced)
1 inch ginger (finely minced)
2 pcs green chili (slit lengthwise)
1 pcs onion (medium, thinly sliced)
1 pcs carrot (medium, julienned)
1 cup cabbage (shredded)
1 pcs capsicum (medium, julienned)
0.25 cup spring onion (chopped, whites and greens separated)
2 tbsp soy sauce (naturally brewed)
1 tbsp red chili sauce
1 tsp green chili sauce
1 tsp white vinegar
0.75 tsp salt
0.5 tsp white pepper powder
2 l water (for boiling noodles)
Instructions
1
Bring 2 liters of water to a rolling boil in a large pot. Add 1/2 tsp salt. Add the dry hakka noodles and cook according to package directions until al dente, usually 3-4 minutes. Do not overcook. Drain the noodles immediately and rinse under cold running water to stop the cooking process. Toss the noodles with 1 tsp of oil to prevent them from sticking together. Set aside.
2
In a small bowl, mix together the soy sauce, red chili sauce, green chili sauce, and white vinegar. This ensures the sauces are distributed evenly later.
3
Heat the remaining 2.5 tbsp of oil in a large wok or skillet over high heat. Once the oil is very hot, add the minced ginger, garlic, and slit green chilies. Sauté for 30 seconds until fragrant. Add the sliced onions and the white parts of the spring onions. Stir-fry for 1 minute until the onions are slightly translucent. Add the julienned carrots and stir-fry for another minute. Finally, add the shredded cabbage and julienned capsicum. Stir-fry for 1-2 minutes. The vegetables should be cooked but still crisp.
4
Add the cooked noodles to the wok with the vegetables. Pour the prepared sauce mixture over the noodles. Add the salt and white pepper powder. Using two spatulas or tongs, gently toss everything together until the noodles and vegetables are well-coated with the sauce. Cook for 1-2 minutes. Turn off the heat, add the green parts of the spring onions, and give it one final toss.
5
Transfer the Veg Hakka Noodles to a serving platter. Serve hot, on its own or with a side of gobi manchurian.
