Crispy Chestnuts

Ingredients 

• 1 cup tinned chestnuts
• 1 tablespoon oil + to deep fry 
• 2 teaspoons cornflour
• 2 teaspoons refined flour (maida)
• Salt to taste
• 1 teaspoon soy sauce
• 4 tablespoons sweet red chilli sauce
• 1 1/2 teaspoons red chilli powder
• 2 teaspoons finely chopped ginger 
• 2 teaspoons finely chopped garlic 
• 4 Spring onions with greens

Method

1. Heat sufficient oil in a kadai.
2. Take chestnuts in a bowl. Add cornflour , refined flour, salt, soy sauce, 1 tablespoon red chilli sauce and ½ teaspoon red chilli powder and mix well.
3. Deep-fry chestnuts in hot oil till golden and crisp.
4. Heat 1 tablespoon oil in a non-stick wok.
5. Cut spring onion bulbs into roundels. Reserve the greens.
6. Add the spring onion bulb roundels, ginger and garlic to the wok and saute till golden.
7. Add remaining red chilli sauce and remaining red chilli powder, mix well and saute for 2 minutes.
8. Cut reserved spring onion greens into roundels.
9. Drain the chestnuts and add to the wok, mix and cook for a minute.
10. Serve hot garnished with spring onion green roundels.