|1 head Cauliflower (OR)||Soy sauce||Oil|
|15-20 Baby Corn||4-6 Green chillies||Salt|
|Corn Flour||Black Pepper|
|3-4 Scallions||1 tsp Red Chilli Powder|
This recipe can be made with either cauliflower or baby corn.
If using cauliflower, cut it into 1 inch florets.
In a bowl, add 4 tbsp Corn Flour, 1 tsp soy sauce, 1 tsp red chilli powder, a pinch of fershly ground black pepper, salt and 1 cup water.
Mix well to form a lump-free paste.
Boil water in a pot and cook the cauliflower/baby corn for just 2 minutes and strain immediately. Let the vegetables cool a little.
Heat oil in a wok for frying.
Dip each cauliflower/baby corn in the spiced batter and let it sit in the batter for 1/2 a minute or so and then drop them in the hot oil.
Fry until golden on all sides and remove and drain on a paper towel.
Fry all the vegetables and set aside.
Finely chop the green chillies and scallions incuding the green part.
In a skillet, heat 2-3 tsp oil and saute the green chillies and scallions on medium heat for a couple of minutes.
Add 1 tbsp Stirfry sauce.( I use Ching's).
Add 1 tbsp Schezuan Sauce. (Find recipe here)
Add1/2 tsp soy sauce and salt and saute for a couple minutes.
Add in the fried manchurians just before serving and toss well to coat all sides.
Garnish with fresh scallions and serve.