Crispy Chilli Baby Corn

Ingredients

• 1-2 green chilli, diagonally sliced
• 10-12 baby corns, halved lengthwise
• 1 cup refined flour (maida)
• ½ cup cornflour/ cornstarch
• Salt to taste 
• Crushed black peppercorns to taste
• ½ teaspoon paprika powder
• 1½ tablespoons oil + for deep frying
• 1 tablespoon garlic, finely chopped
• ½ tablespoon ginger, finely chopped
• 1-2 cups tomato ketchup
• ½ tablespoon soy sauce
• 1 medium onion, diced into 1-inch pieces and layers separated
• ½ cup coloured capsicum dice, mixed
• Spring onion greens, finely chopped
• 1 tablespoon lemon juice
• 2 teaspoons toasted white sesame seeds + for garnish
• Spring onion greens thinly sliced for garnish 

Method

1. Heat sufficient oil in a kadai.
2. Take refined flour in a bowl, add cornflour, salt, crushed black peppercorns, paprika powder and sufficient water and mix well to form a thick batter of coating consistency.
3. Add baby corn and mix till they are well coated with the batter.
4. Slide the baby corn into hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.
5. Heat 1½ tbsps oil in a non-stick wok, add garlic, ginger and green chillies, mix well and sauté till raw smells disappear.
6. Add tomato ketchup and soy sauce and mix well.
7. Add onions and mixed capsicums and mix. Add fried baby corn and toss well.
8. Add 1½ tbsps spring onion greens, crushed black peppercorns, salt and lemon juice and toss well.
9. Add sesame seeds and remaining spring onion greens and mix well. Take the pan off the heat.
10. Transfer into a serving bowl, garnish with sesame seeds and sliced spring onion greens and serve hot.