As the name suggests this recipe is crispy, has babycorn and chilies with a hot-sweet flavour to it. This indo-chinese started recipe does not really have any gravy just enough sauce to coat the veggies. Makes for a perfect party starter.
Refined Wheat Flour
White Pepper Powder
Whole Dry Red Chillies
Red Chilli Paste
Sesame seeds (roasted)
Spring Onion (chopped)
Salt to taste
Oil for deep frying
Combine the corn flour, refined flour, white pepper, salt and 2 - 3 tbsp of water in a deep bowl. Mix well to ensure there are no lumps.
Cut the babycorn in 1/4th inch long pieces, dip in the prepared batter and deep fry in hot oil. Keep aside.
Heat the oil in a broad non-stick pan, add the capsicum, onion and saute on a high flame for 1 minute.
Add the soya sauce, vinegar, honey, red chili paste, salt and 1/4th cup water. Mix well and cook on a medium flame till it starts to boil.
Add the corn flour water mixture (1 tsp corn flour dissolved in 1 tbsp of water) and cook on a medium flame for 2 minutes or till it thickens.
Add the fried baby corn, sesame seeds ad mix well.
Serve hot garnished with spring onions.
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