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Babycorn Manchurian
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Time To Make the Dish: 30 min
Servings
3-4
Diet
Veg
Cuisine
Indo - Chinese
Ingredients
- Mr. Freeze Baby Corn – 2 cups, chopped and deep-fried
- Golden Crown Corn Flour – ½ cup (for batter)
- For Sauce:
- Golden Crown Green Chilli Sauce – 1 tbsp
- Golden Crown Red Chilli Sauce – 1 tbsp
- Pearl River Bridge Superior Light Soy Sauce – 2 tbsp
- Pearl River Bridge PRB Premium Oyster Sauce – 1 tbsp
- Garlic – 3 cloves, minced
- Ginger – 1 tsp, minced
- Onion – 1 small, finely chopped
- Capsicum (bell pepper) – ½ cup, diced
- Spring onions – 2 tbsp, chopped (for garnish)
- Sugar – ½ tsp
- Salt – to taste
- Water – 3 tbsp
- Oil – 2 tbsp (for sautéing)
Instructions
- 01To prepare babycorn, coat baby corn pieces in corn flour batter and deep fry until crispy and golden. Drain excess oil. now make the Sauce
- 01Heat oil in a wok or pan, sauté minced garlic, ginger, chopped onions, and diced capsicum until fragrant and slightly softened.
- 02Add Green Chilli Sauce, Red Chilli Sauce, Soy Sauce, and Oyster Sauce. Stir well to combine flavors.
- 03Add sugar, a pinch of salt, and water; cook for 2-3 minutes to blend and slightly reduce.
- 04Toss the fried baby corn into the sauce, stir well to coat evenly with the spicy, savory mixture.
- 05Garnish with chopped spring onions for freshness and serve hot as appetizer or side dish.
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