Baby Corn Chilli

Ingredients:

Method:

To boil the baby corn, cut them into bite sized diagonal pieces & transfer them into a bowl.
Boil water in a stock pot & add a pinch of salt to it, once the water starts boiling add the baby corn into it & cook for 7-8 minutes until they are almost cook, you don’t have to cook them completely.
Strain the baby corn using a sieve & let it cool down.

Ingredients for frying:

Method:

To make the batter for frying, add all the dry ingredients in a large mixing bowl & gradually add water while whisking continuously to make a thick lump free batter.
Fry them in moderately hot oil on medium to high heat, carefully drop the coated baby corn in the oil & fry until crisp & light golden brown, if you want you can double fry for some extra crispiness.

Ingredients for tossing:

Light soy sauce, dark soy sauce, green chilli paste, sugar, salt, white pepper powder, cornstarch, capsicum, spring onion bulbs, fresh coriander, and spring onion greens

Method:

Set a wok on high flame & let it heat nicely, then add the oil to it & swirl it well to coat the wok well with the oil.
Add onions, ginger, garlic, coriander steam, green chillies, stir & cook on high flame for a minute.
Add the vegetable stock or hot water, let it come to a boil, and add all the other ingredients.
Add the slurry to the sauce while whisking it continuously, the sauce will thicken up nicely.
Lower the flame once the sauce thickens & add the fried baby corn in it along with capsicum, spring onion bulbs & fresh coriander, toss everything well & coat the baby corn pieces with the sauce, you don’t have to cook a lot at this stage or else the fried baby corn will turn soggy.