Dry Baby Corn Manchurian
Crispy baby corn tossed in a glossy Indo-Chinese sauce with garlic, ginger, spring onion, and peppers. This dry-style Manchurian is bold, savory, and perfect as a starter or side with fried rice or noodles.
For 4 servings
- prep · ~8 min
Prepare the baby corn and batter.
1.Rinse the baby corn and pat it dry well.2.If any pieces are thick, halve them lengthwise for even cooking.3.In a bowl, mix all-purpose flour, 0.25 cup corn flour, red chili powder, black pepper, and half of the salt.4.Add 0.5 cup water little by little and make a smooth, medium-thick batter.TIPDry baby corn holds the batter better and fries up crisp. - fry · ~8 min
Coat and fry the baby corn.
1.Heat oil for deep frying over medium heat.2.Dip the baby corn in the batter and coat it evenly.3.Slide the coated baby corn into the hot oil in batches.4.Fry until crisp and light golden, then remove and drain.TIPDo not crowd the pan or the coating will turn soft instead of crisp. - prep · ~2 min
Mix the slurry and sauces.
1.In a small bowl, mix 1 tsp corn flour with 2 tbsp water until smooth.2.Keep the soy sauce, red chili sauce, tomato ketchup, and vinegar ready near the stove. - saute · ~4 min
Cook the aromatics and peppers.
1.Heat 1 tbsp oil in a wide pan over medium-high heat.2.Add garlic, ginger, and green chili, and cook until fragrant.3.Add the spring onion whites and capsicum.4.Stir-fry for 2 to 3 minutes so the vegetables stay slightly crisp. - simmer · ~2 min
Make the Manchurian sauce.
1.Add soy sauce, red chili sauce, tomato ketchup, vinegar, the remaining salt, and 0.25 cup water.2.Mix well and bring it to a quick simmer.3.Stir the corn flour slurry once more and pour it in.4.Cook for 30 to 60 seconds until the sauce turns glossy and lightly coats the spoon.TIPKeep the sauce light for a dry Manchurian; it should coat, not pool. - assemble · ~1 min
Toss the fried baby corn in the sauce.
Add the fried baby corn to the pan and toss quickly until every piece is coated. Cook for 1 minute only so the coating stays crisp at the edges.
- garnish
Finish with spring onion greens.
- serve
Serve hot right away.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Pat the baby corn completely dry before battering, or the coating will slide off in the oil.
- 2Keep the batter medium-thick so it clings well without forming a heavy, doughy crust.
- 3Fry in small batches over medium heat to keep the baby corn crisp and evenly golden.
- 4Stir the cornflour slurry again just before adding, since it settles quickly at the bottom.
- 5Cook the capsicum only briefly so it stays slightly crunchy and contrasts with the crisp baby corn.
- 6Toss the fried baby corn in the sauce at the very end and serve immediately to preserve the edges.
- 7If making ahead, fry the baby corn first and keep the sauce separate until just before serving.
Adapt it for your goals.
Low-oil
Air-fry or bake the battered baby corn until crisp, then toss in the same sauce for a lighter version with less frying.
gravy styleGravy-style
Add extra water and a little more slurry to make a saucier Manchurian that pairs well with fried rice or noodles.
extra spicyExtra-spicy
Increase green chili and red chili sauce for a hotter, sharper Indo-Chinese starter.
gluten freeGluten-free
Use rice flour instead of all-purpose flour and a gluten-free soy sauce to keep the same crisp finish.
Why this is on our healthy list.
Vegetable-Based Starter
Baby corn, capsicum, spring onion, garlic, ginger, and chili make this a veggie-forward dish with more plant ingredients than a typical fried snack.
Aromatic Digestive Support
Garlic, ginger, and green chili add bold flavor while traditionally being valued in savory cooking for their warming, stimulating qualities.
Colorful Vegetable Mix
Capsicum and spring onions contribute variety, freshness, and plant compounds that make the dish more balanced than a plain fried appetizer.
Frequently asked questions
Usually the oil was not hot enough, the pan was overcrowded, or the fried baby corn sat too long in the sauce. Fry in batches and toss only at the end.
