Oct 25, 2012

Crisy Baby Corn

Crispy baby corn is a deliciously simple recipe, and makes for a tasty quick appetizer. This Chinese dish will surprise your guests and you’ll wonder why have you been ordering this from restaurants when you can make it so easily yourself at home! These days baby corns are available very easily in all supermarkets, and even good grocery stores in our localities. With very few simple ingredients, this is a must try for all, esp. Chinese cuisine lovers!

16 Baby corn cobs
¼ cup corn flour
½ cup Maida/Flour
¼ tsp baking powder
¼ tsp baking soda
Salt to taste
¼ tbsp oil + for deep frying
2-3 spring onions chopped
2-3 tbsp Sichuan Sauce (readymade or click here for Recipe of Sichuan Sauce)
2 stalks of spring onions greens (the part above the onions like chives)

  • Blanch the baby corns in 2 cups of water for 3 mins.
  • Mix together corn flour, maida, salt, baking soda, baking powder, and half cup of water to make moderately thick batter. (Like we make for pakoras)
  • Heat oil in a wok for deep frying. Dip baby corn in the batter and fry till light yellowish golden brown and crisp. Drain on absorbent paper.
  • Once all cobs are fried, and then fry them again till golden brown. Drain and keep aside.
  • In another pan or wok, add 1 tbsp oil. Add spring onions and Sichuan sauce and sauté on medium heat for 45 seconds.
  • Add friend baby corn and chopped spring onion greens. Cook on high flame for 1 minute, tossing continuously.
  • Serve hot with any relish/salsa/Sichuan sauce.
Chef’s Tip: You can also add diced tofu or shredded boiled chicken to make a side dish variant.



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