Baby Corn Manchurian

🔥 Prep

• Wash and pat dry 200g baby corn; if desired, cut each ear into 2‑inch spears.
• Peel and mince 5 cloves garlic; set aside.
• Trim and slice 2 spring onions (both white and green parts) into thin pieces.
• In a small bowl, combine 2 tbsp corn flour, 1 tbsp maida, and 1 tsp salt; whisk in water (about ¼ cup) to form a smooth batter.

🔥 Cook

• 1. Heat 3 tbsp oil in a wok or deep skillet over medium-high heat until the oil shimmers.
• 2. Dip the baby corn spears into the batter, ensuring an even coating, then let excess drip off.
• 3. Gently slide the coated baby corn into the hot oil and fry for 3-4 minutes, turning occasionally, until golden‑brown and crisp.
• 4. Remove the fried baby corn with a slotted spoon and drain on paper towels to absorb excess oil.
• 5. Lower the heat to medium, add the minced garlic to the same wok and sauté for 30 seconds until fragrant, taking care not to burn it.
• 6. Stir in 1 tbsp soy sauce and let the mixture bubble for 1 minute to combine flavors.
• 7. Return the crispy baby corn to the wok, toss to coat thoroughly, and cook for 2 minutes over medium heat so the sauce clings.
• 8. Add the sliced spring onions and stir‑fry for another 1 minute until just wilted but still bright.
• 9. Taste and, if needed, add a pinch more salt; serve immediately.

🔥 Serve

• Transfer the Baby Corn Manchurian to a serving plate and garnish with extra sliced spring onion or a sprinkle of toasted sesame seeds.
• Enjoy hot as an appetizer or side dish alongside steamed jasmine rice, fried rice, or noodles.
• Pair with a cool cucumber raita or a simple lime‑wedged salad to balance the tangy sauce.