Crispy Chilli Babycorn

Ingredients

• 250 gBaby corn, halved and boiled
• 4 + 1 tspCornflour
• 2 tspRice powder
• 2 tspMaida
• 1/2 tspBlack pepper powder
• to tasteSalt
• a few dropsOrange-red colour
• as neededOil (for frying)
• 1/4 cupCapsicum, chopped
• 2 tbspOnion, chopped
• 2 tbspGarlic + chilli, chopped
• 1/4 cupOnion leaf (spring onion)
• 2 tbspTomato ketchup
• 1 tspSchezwan sauce
• 1 tspCapsico sauce
• 1 tspSoya sauce
• 1 tspWorcestershire sauce

Method

1. 1

   Cut baby corn into 2-inch pieces. Boil till just tender. Drain.

2. 2

   Make a thick paste: 2 tsp cornflour + 2 tsp maida + 1 tsp rice powder + pepper + salt + colour + a little water.

3. 3

   Dip the baby corn in the paste; then roll in a dry mixture of (2 tsp rice powder + 1 tsp maida + 2 tsp cornflour) so it gets a crisp coating.

4. 4

   First-fry on medium heat till just set. Drain. Second-fry on high heat till deep golden and crisp. Drain.

5. 5

   In another pan, heat 2 tbsp oil + butter. Sauté chilli, garlic, onion, capsicum 2 minutes.

6. 6

   Add ketchup, Schezwan, capsico, soya, Worcestershire and spring onion.

7. 7

   Toss in the fried baby corn. Serve hot — eat within 5 minutes for max crunch.