Baby Corn Fry

Name: Baby Corn Fry
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 servings
Cuisine: Indian, Indo-Chinese
Ingredients: 200 g Baby corn, halved lengthways and across; 4 tbsp Cornflour; 2 tbsp Plain flour (maida); ½ tsp Ginger-garlic paste; ½ tsp Kashmiri red chilli powder; ¼ tsp Black pepper powder; ½ tsp Salt; 4 tbsp Water; Oil for deep-frying, to taste; 1 tbsp Oil; 1 tbsp Garlic, finely chopped; 2 Green chillies, chopped; ½ Onion, cut in small squares; ½ Green capsicum, cut in small squares; 1 tsp Soy sauce; 1 tsp Red chilli sauce; 1 tsp Vinegar; ¼ tsp Black pepper powder; 3 Spring onions, greens chopped

Indo-Chinese crispy baby corn: batter-fried batons tossed with garlic, green chilli, spring onion and a splash of soy until they crackle.

Prep 15 min · Cook 15 min · Total 30 min · Serves 3

Ingredients

Baby corn

200 g Baby corn, halved lengthways and across
4 tbsp Cornflour
2 tbsp Plain flour (maida)
½ tsp Ginger-garlic paste
½ tsp Kashmiri red chilli powder
¼ tsp Black pepper powder
½ tsp Salt
4 tbsp Water
Oil for deep-frying, to taste

Toss

1 tbsp Oil
1 tbsp Garlic, finely chopped
2 Green chillies, chopped
½ Onion, cut in small squares
½ Green capsicum, cut in small squares
1 tsp Soy sauce
1 tsp Red chilli sauce
1 tsp Vinegar
¼ tsp Black pepper powder
3 Spring onions, greens chopped

Method

Blanch. Drop the baby corn into boiling salted water for 2 to 3 minutes, drain and dry very well on a cloth.
Coat. Mix the cornflour, maida, ginger-garlic paste, chilli powder, pepper and salt. Add the baby corn and sprinkle in just enough water for a thick coating that clings, not a runny batter.
Fry. Heat the oil to 175C and fry the baby corn in batches for 3 to 4 minutes until golden and crisp. Drain on kitchen paper.
Toss. Heat 1 tbsp oil in a wok over high heat. Stir-fry the garlic and green chillies for 20 seconds, then the onion and capsicum for a minute. Add the soy sauce, chilli sauce, vinegar and pepper.
Serve. Add the fried baby corn and toss for 20 seconds over the heat, just to coat. Scatter with spring onion greens and serve at once.

Tips

Dry the blanched baby corn thoroughly and keep the coating thick, or the batter slips off in the oil. Toss with the sauce at the very last moment so they stay crunchy.