How to make Chinese Style Corn Curd -

You can call this a deep fried corn barfi made in the Chinese style.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Cream (क्रीम ), Cornflour/ corn starch (कॉर्नफ्लावर/कॉर्नस्टार्च)

Cuisine : Chinese

Course : Snacks and Starters

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Chinese Style Corn Curd

Chinese Style Corn Curd Recipe Card

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Some say Chinese cuisine is 400,000 years old going back to the Peking Man and his use of fire. Some other accounts of the history of Chinese cuisine takes the beginning to the Chinese stone age. However today Chinese cuisine enjoys the distinction of being the most popular in the world.
All this furore about Chinese food can make one wonder what is so special about this cuisine.  To put it in one word it is wholesome.  It has the characteristics of being nutritious, economical, balanced and delicious. It cannot be gainsaid that Chinese food is popular the world over and it can be adapted into our modern lifestyles as the strong link between diet and health of body, mind and spirit is epitomized in Chinese cookery. We all desire harmony in our lives and this works on the ancient Taoist principle of Yin and Yang in which balance and contrast are the key. Each Chinese dish reflects a balance of taste, texture, aroma and colour. Be it sweet, sour, pungent, hot, salty or spicy – all the six basic flavours are incorporated deftly in all Chinese dishes.

Prep Time : 0-5 minutes

Cook time : 3.30-4 hour

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Chinese Style Corn Curd Recipe

  • Cream style sweet corn 400 grams

  • Cornflour/ corn starch 10 tablespoons + for dusting

  • Salt to taste

  • White pepper powder ½ teaspoon

  • Spring onion greens chopped 1 stalk

  • Oil for deep frying for greasing

Method

Step 1

Heat a non-stick pan. Mix together sweet corn, ten tablespoons cornflour, salt, white pepper powder and add to the pan. Cook on high heat for five minutes or till the mixture becomes thick.

Step 2

Add spring onion greens and mix well. Remove from heat.

Step 3

Grease a plate or a barfi tray with oil and dust with some cornflour. Shake off excess flour. Put the sweet corn mixture on it, spread evenly and smoothen the surface. Set aside till it cools down to room temperature and then refrigerate for two-three hours.

Step 4

Cut into square or diamond shaped pieces and dust with some cornflour. Heat sufficient oil in a wok and deep-fry these pieces till golden. Drain on absorbent paper.

Step 5

Arrange on a serving plate and serve hot.

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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.