Recipes
Date posted: 03/03/2020
Ingredients
| For the battered baby corn: | |
| Frozen baby sweetcorn cobs - defrosted | 20 |
| Cornflour | 35g |
| Soft plain flour – plus a little extra for dusting | 35g |
| Chopped ginger root | ½ tsp |
| Chopped garlic | ½ tsp |
| Dark soy sauce | 1 tsp |
| Salt | A pinch |
| Cold water | 60ml |
| Vegetable oil | for deep frying |
| For the sweet and sticky Manchurian chilli glaze: | |
| Chopped ginger root | 1 tsp |
| Chopped garlic | 1 tsp |
| Green chilli deseeded and sliced | 2 |
| Medium onion finely chopped | 1 |
| Red pepper sliced | ½ |
| Spring onions finely sliced | 4 |
| Dark soy sauce | 1 ½ tbsps |
| Red chilli sauce | 1 ½ tsps |
| Tomato ketchup | 2 tbsps |
| Cornflour dissolved in a little water | 1 tsp |
| Vegetable oil | 1 tbsp |
Method
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For the battered baby sweetcorn:- Thoroughly defrost the baby sweetcorn and cut in half.
- Prepare the batter by blending garlic, ginger, soy sauce, salt and water in a jug.
- Put the cornflour and plain flour in a bowl and mix well.
- Add the wet mixture and whisk well until you have a smooth batter.
- Dust the baby sweetcorn cobs in the extra flour.
- Dip the dusted baby sweetcorn cobs in the batter and then deep fry in hot vegetable oil @ 190°c until crispy, golden and cooked through.
- Heat the vegetable oil in a sauce pan over a medium heat.
- Add the ginger, garlic, Chilli, onion, pepper and cook until soft without burning.
- Add the soy sauce, chilli sauce and ketchup, cook gently until everything is combined.
- Remove from the heat and add the cornflour – water slurry and stir well.
- Return to the heat and cook until you have a thick, sticky and glossy sauce.