Crispy Chilly Babycorn
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Golden batter fried babycorns to a crisp and tossed in a delicious garlic flavoured chilli sauce.
How to Prepare
Make a smooth paste with the corn flour, all-purpose flour, salt, pepper and water.
Chop the baby corn if they are larger in size to about 1.5 - 2 inches. Heat oil in a frying pan. Dip each baby corn piece in the batter and coat it well with the batter. Deep fry the baby corn till the edges and sides are golden brown.
Preparing the sauce In another pan or kadai or wok, heat about 2 tablespoons oil. Add chopped onions or spring onions, ginger, garlic and slit green chilies. Stir fry on a medium flame till the onions have become translucent. Add capsicum, soy sauce and stir well.
Now sprinkle black pepper powder, salt and sugar. Add 2 table spoons of water and stir. Add the fried baby corn with chopped celery to this mixture. Stir well. To give a glaze and smoothness in the dish, sprinkle about 1 table spoon of corn flour.
Mix well and cook for 1-2 minutes or more till the corn flour has cooked. Add vinegar and stir again.
Check the seasonings and add salt, pepper or soy sauce accordingly. Serve the baby corn garnished with some spring onions or chopped celery.
Expert Tip
Crispy Chilly Babycorn
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