Baby corn is a very integral part of Chinese cuisine in India. Vegetarians and Non-vegetarians enjoy Baby corns in various forms. I love best the Crispy Chilli Baby Corn and make it quite often. #MadhubishsKitchen #foodie #foodies

Course – Snacks

Cuisines – Indian Chinese

Author – MadhubishsKitchen

Preparation time-10 mins, Cooking time-15 mins

Serves – 2 people

Ingredients

10-12 Babycorns

1 cup Maida or All Purpose Flour

1/2 cup Cornstarch

1 medium size onion cubed

1 medium size green capsicum cubed

1 medium size red capsicum cubed

1 medium size yellow capsicum cubed

1/2 cup tomato ketchup

1 Tbsp soya sauce

2-3 garlic cloves chopped

1” ginger chopped

1 tsp paprika

2-3 green chillies slit

1 lime juice

1-2 Green onions chopped

1 Tbsp sesame seeds roasted

Oil to fry

Oil

Crushed black pepper powder

Salt as per taste

Method

Halve the babycorns. In a wok roast the sesame seeds for 30 seconds and set aside. In a bowl add Maida or All Purpose Flour Cornstarch, paprika, salt and black pepper powder. Add enough water to make a thick batter. Add the babycorns and smear them well with the batter. In a wok heat oil and fry the babycorns until crispy. Set aside. In the same wok heat oil and add chopped garlic, ginger, green chillies. Add tomato ketchup, soya sauce and stir well. Add cubed onions, cubed capsicums and mix very well. Add fried babycorns and mix very well. Add little roasted sesame seeds and add salt and black pepper powder, lime juice. Stir and set aside. Garnish with spring onion greens

Plate and enjoy