INGREDIENTS
Chilli Baby Corn
Servings - 2 - 3
INGREDIENTS
Baby corns - 420 grams
All purpose flour - 100 grams
Rice flour - 100 grams
Corn flour - 50 grams
White pepper - 1 teaspoon
Soy sauce - 2 tablespoons
Water - 220 milliliters
Oil - for frying
Oil - 1 tablespoon
Garlic - 1 tablespoon
Ginger - 1 tablespoon
Onions - 80 grams
Bell pepper - 670 grams
Green chili - 1 teaspoon
Spring onions - 50 grams
Carrot - 100 grams
Soy sauce - 1 tablespoon
Chilli garlic sauce - 1 tablespoon
Water - 50 milliliters
Salt - 1/4 teaspoon
Scallions - 50 grams
PREPARATION
1. Take 420 grams baby corns and cut into medium pieces.
2. In a mixing bowl, add 100 grams all purpose flour, 100 grams rice flour, 50 grams corn flour, 1 teaspoon white pepper, 2 tablespoons soy sauce, 220 milliliters
water and mix it well to make a thick batter.
3. Take the baby corn and dip it in the mixture.
4. Heat sufficient oil in a skillet and deep fry these until it turns golden brown and crispy.
5. Drain it on an absorbent paper and keep aside.
6. Heat 1 tablespoon oil in a skillet, add 1 tablespoon garlic, 1 tablespoon ginger and saute for a minute.
7. Then, add 80 grams onions, 670 grams bell pepper and mix it well.
8. Saute the veggies for 5 - 7 minutes on medium heat.
9. Add 1 teaspoon green chili and stir well.
10. Now, add 50 grams spring onions, 100 grams carrot and mix it well.
11. Cook for 7 - 10 minutes on medium heat.
12. Add 1 tablespoon soy sauce, 1 tablespoon chilli garlic sauce, 50 milliliters water and mix it well.
13. Now, add the fried baby corn, 1/4 teaspoon salt and mix it well.
14. Add 50 grams scallions and mix it well.
15. Cook for another 3 - 5 minutes on medium heat.
16. Serve hot.