Chinese cooking is a balance of opposites...sweet & sour, hot & cold, plain & spicy - the principles of Taoism. India and China share a history. Out of the main types of Chinese cooking (which are Guangzhou, Sichuan, Beijing & Shanghai) Sichuan cooking is the one that is heavily influenced by Indian spices & Indian cooking techniques brought back by Buddhist traders. Manchurian is one such fusion dish that causes an eruption in the taste buds. Sweet, sour, spicy, sticky, and crunchy...Mmmm.....Baby Corn Manchurian!!Bring it on!!
Ingredients:
1. 1 can baby corn
2. 2 tablespoons tomato sauce
3. 1.5 tablespoon ginger, miced
4. 1.5 tablespoon, garlic minced.
5. 3 tablespoons soy sauce
6. 1 tablespoon vinegar
7. 1 tablespoon cornflour
8. 3 tablespoons flour (maida)
9. Salt to taste
10. Oil
11. Red chili paste, 1/2 tablespoon
Instructions:
For the sauce:
1. Heat oil in a pan
2. Saute onions, ginger and garlic.
3. When the onions turn golden brown, add tomato sauce and cook until the sauce leaves the oil.
4. Add vinegar, red chili sauce, and soy sauce.
For the fritters:
1. In a bowl, add maida and cornflour and 2-3 tablespoons water to form a paste.
2. Add 1/2 tablespoon each of ginger and garlic.
3. Mix the baby corn in this paste and add salt.
4. Heat oil in a wok.
5. Fry to form fritters.
6. Transfer the fritters to the sauce.
7. Mix well.
Serve hot as an appetizer or as a side dish with rice.
Note: You can also make manchurian with cauliflower.
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