Crispy Chilli Baby Corn - SK Khazana

Ingredients list for Crispy Chilli Baby Corn - SK Khazana

• 1-2 Green chilli diagonally sliced
• 10-12 Babycorns halved lengthwise
• 1 cup Refined flour (maida)
• 1/2 cup Cornflour/ corn starch
• to taste Salt
• to taste Crushed black peppercorns
• 1/2 teaspoon Paprika powder
• Oil 1 1/2 tablespoons + for deep frying
• 1 tablespoon Garlic finely chopped
• 1/2 tablespoon Ginger finely chopped
• 1-2 cup Tomato ketchup
• 1/2 tablespoon Soy sauce
• 1 medium Onion diced into 1 inch pieces and layers separated
• Coloured capsicum ½ cup dices, mixed
• Spring onion greens finely chopped
• Lemon juice
• Toasted white sesame seeds 2 teaspoon + for garnish
• for garnish Spring onion greens thinly sliced

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 chilies, 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.