Babycorn in Hot Garlic Sauce

Ingredients 

• 8-10 babycorns, cut diagonally
• 1 tablespoon chopped garlic 
• 1 tablespoon oil  + for deep-frying
• Salt to taste
• Crushed black peppercorns to taste
• 1 1/2 teaspoons red chilli flakes
• 2 tablespoons cornstarch
• 1/2 cup vegetable stock
• 2 tablespoons red chilli paste
• 1 medium onion, cut into cubes
• 1/2 medium green capsicum, cut into triangles
• 1/2 medium yellow bell pepper, cut into triangles
• 1/2 medium red bell pepper, cut into triangles
• 1 tablespoon tomato ketchup
• 1/2 teaspoon sugar
• 1-2 spring onion greens, chopped
• 1 teaspoon vinegar

Method

1. Heat sufficient oil in a kadai.
2. Combine babycorn, salt, crushed peppercorns, 1 teaspoon chilli flakes and cornstarch with 2 tablespoons stock in a bowl and mix well.
3. Deep-fry babycorn in hot oil till golden and crisp. Drain on absorbent paper.
4. Heat 1 tablespoon oil in anon-stick pan. Add garlic and sauté for 30 seconds. Add red chilli paste, mix and sauté for a minute. Add onion, capsicum and peppers and toss to mix. Add remaining stock and mix well.
5. Add tomato ketchup, remaining chilli flakes and sugar, mix and bring to boil.
6. Dissolve cornstarch with some water to make smooth slurry and add it to the pan. Add salt and crushed peppercorns and mix well.
7. Add fried babycorns to the sauce mixture and mix well. Add spring onion greens, mix and cook for a minute.
8. Add vinegar and switch off heat and mix well.
9. Serve hot with some bell pepper curls.

Nutrition Info