Deep-fried baby corns in a flavourful manchurian gravy-The perfect Indo-Chinese recipe to indulge!BABY CORN MANCHURIANIngredients8-10 baby corns2 green chillies2 spring onionsSalt to tasteA dash + 2 tsps of dark soy sauce½ tbsp ginger-garlic paste1½ tbsps refined flour1 tbsp corn starch1 tbsp oil + for deep frying1 tbsp finely chopped garlic1 tsp finely chopped ginger1½ cups vegetable stock1 tsp red chilli sauceA pinch of sugar2-3 tbsps corn flour slurry1 tsp vinegarFried rice to serveMethod1. Cut baby corns in to ½ inch pieces. Transfer into a bowl.2. Finely chop green chillies and thinly slice spring onion bulbs and finely chop the spring onion greens. Set aside.3. Add salt, a dash of dark soy sauce, ginger-garlic paste, refined flour and corn starch in the baby corns. Mix well. 4. Heat sufficient oil in a kadai, deep fry the baby corns till golden and crisp. Drain on an absorbent paper. 5. For the gravy, heat 1 tbsp oil in a non-stick wok. Add garlic, ginger, chopped green chillies and sauté till golden brown. 6. Add the sliced spring onion bulbs and sauté till translucent. Add vegetable stock and mix well. 7. Add remaining dark soy sauce, red chilli sauce, salt and mix well. Let it come to a boil.8. Add sugar and corn flour slurry and mix well. Let the mixture thicken. 9. Add the fried baby corns and ½ of the chopped spring onion greens and mix well. Switch the heat off, add vinegar and mix well.10. Transfer into a serving plate, garnish with remaining chopped spring onion greens and serve hot with fried rice.Click to Subscribe: http://bit.ly/1h0pGXfFor more recipes : http://www.sanjeevkapoor.comBest cooked in Wonderchef Kitchenware. Buy Now on : https://goo.gl/eB9kQqFacebook : http://www.facebook.com/ChefSanjeevKapoorTwitter : https://twitter.com/sanjeevkapoor#sanjeevkapoor
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