Date posted: 03/03/2020

Crispy Manchurian sweet chilli baby sweetcorn

A delicious Chinese inspired recipe for sweet battered baby sweetcorn in a sticky spicy sweet chilli glaze.

  • Serves 4
Votes: 0 Average: 0


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


The page that you are currently reading is an ad feature
  For the battered baby sweetcorn:
  1. Thoroughly defrost the baby sweetcorn and cut in half.
  2. Prepare the batter by blending garlic, ginger, soy sauce, salt and water in a jug.
  3. Put the cornflour and plain flour in a bowl and mix well.
  4. Add the wet mixture and whisk well until you have a smooth batter.
  5. Dust the baby sweetcorn cobs in the extra flour.
  6. 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.
For the sweet sticky Manchurian chilli sauce:
  1. Heat the vegetable oil in a sauce pan over a medium heat.
  2. Add the ginger, garlic, Chilli, onion, pepper and cook until soft without burning.
  3. Add the soy sauce, chilli sauce and ketchup, cook gently until everything is combined.
  4. Remove from the heat and add the cornflour – water slurry and stir well.
  5. Return to the heat and cook until you have a thick, sticky and glossy sauce.
To serve Place the cooked battered con into a large bowl, spoon over the sauce and stir well. Garnish with the chopped spring onions.
Back to Top