Crispy manchurian sweet chilli baby sweetcorn
Crispy Manchurian sweet chilli baby sweetcorn from Bidfood - perfect for snacks and catering supplies.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.bidfood.co.uk.
Cooking tools:
- Kitchen scale
- Measuring spoon
- Measuring cup
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Pot
- Slotted spoon
- Skillet
- Wooden spoon
- Spatula
- Paper towel
- Stove
- Plate
- Serving platter
Ingredients
- 20 Frozen baby sweetcorn cobs - defrosted
- 35g Cornflour
- 35g Soft plain flour – plus a little extra for dusting
- ½ tsp Chopped ginger root
- ½ tsp Chopped garlic
- 1 tsp Dark soy sauce
- A pinch Salt
- 60ml Cold water
- For the sweet and sticky Manchurian chilli glaze:
- 1 tsp Chopped ginger root
- 1 tsp Chopped garlic
- 2 Green chilli deseeded and sliced
- 1 Medium onion finely chopped
- ½ Red pepper sliced
- 4 Spring onions finely sliced
- 1 ½ tbsps Dark soy sauce
- 1 ½ tsps Red chilli sauce
- 2 tbsps Tomato ketchup
- 1 tsp Cornflour dissolved in a little water
- 1 tbsp Vegetable oil
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