If you love babycorn, this recipe is just for you. Crispy, deep fried baby corn is tossed with aromatics, onions, capsicum and Chinese sauces to create a fantastic Indo Chinese appetizer.
200gramsBaby Cornhalved and cut into 1 inch strips
2TablespoonsAll Purpose Flourmaida
2TablespoonsCorn Flour
2TablespoonsRice Flour
1TeaspoonRed Chilli Powderor paprika
1Teaspoondark Soy Sauce
½TeaspoonSalt
½TeaspoonBlack Pepperfreshly ground
6TablespoonsWater
2tablespoonsOilfor frying
Stir Fry
1TablespoonOil
1Tablespoonfinely chopped Garlic
1Tablespoonfinely chopped Ginger
5-6Green Chillislit lengthwise
1Onioncut into 1 inch cubes
1Small Capsicumcut into 1 inch cubes
1Teaspoonlight Soy Sauce
1TeaspoonVinegar
1 ½TeaspoonRed Chilli Sauce
1TeaspoonTomato Ketchup
½TeaspoonSugar
¼ - ⅓ CupWater
½TeaspoonCorn Flouror tapioca starch
1TeaspoonBlack Pepperfreshly ground
1TeaspoonSalt
2Tablespoonschopped Coriander Leavescilantro/ sub with spring onions
Instructions
For Frying
Combine all purpose flour, rice flour, corn flour, chilli powder, soy sauce, salt, pepper and water in a bowl. Whisk to make a smooth batter.
Add baby corn and mix well. Use your hands to mix this to ensure the baby corn is evenly coated with batter
Heat oil in a deep pan or kadhai. Once hot, add the batter coated baby corn one by one. Fry for 5-6 minutes on a medium flame. Turn the flame to high in the end and fry for 1-2 minutes or until golden brown.
Use a skimmer to carefully remove the baby corn from the oil and transfer to a plate lined with a clean kitchen towel or tissue paper. Keep aside.
Stir Fry
Combine soy sauce, vinegar, ketchup, red chilli sauce, corn flour and water in a bowl. Keep aside.
Heat oil in a wok or kadai till smoking hot. Add garlic, ginger and green chillies and saute till fragrant, about 30-40 seconds. Add onion and capsicum and saute for 1 - 2 minutes. Remember to stir constantly.
Add the fried baby corn and toss to combine.
Add the sauce mix we made earlier on medium heat and stir continuously. Add sugar, salt and pepper. Cook till the sauce thickens, about 1-2 minutes and becomes glossy.
Garnish with chopped coriander and serve hot!
Video
Notes
Deep Frying: To ensure the baby corn cooks from inside, deep fry on a medium flame. Then increase the flame right in the end for a minute or two to get the outer coating really crispy
Substitutes: Sub babycorn with the same quantity of mushrooms, cauliflower, paneer chicken (increase to 250 grams) or prawns for variations to this recipe