Crispy Corn Chinese Style Recipe

Preparation time : 10 minutes
Cooking time : 20-25 minutes
Servings : 2

For Blanching Baby Corn
10-12 Baby Corns – cut in half
Salt to taste
½ tsp Sugar

For Frying Baby Corn
Salt to taste
½ tsp Black Pepper Powder
1 tbsp Refined Flour
3 tbsp Corn-Starch
Oil for frying

For Tempering
1½ tbsp Oil
1 inch Ginger – chopped
1-2 cloves Garlic – chopped
1 small Onion – chopped
4 fresh Green Chillies – cut in 1 inch pieces
2 tbsp tender Coriander Stem – chopped
fried Baby Corn
Salt to taste
½ tsp Black Pepper Powder
¼ tsp Powdered Sugar

For Garnish
Spring Onion
Coriander Leaves

See Recipe:

For Blanching Baby Corn
In a pot boil water and add salt, sugar in it then add the baby corn’s.
Blanch them in boiling water for 5-6 minutes or until half done. Remove and add in a bowl for further use.

For Frying Baby Corn
In the bowl with hot blanched baby corn’s add salt, black pepper powder, refined flour, corn-starch and mix it properly ensuring that it coat’s everything.
Now deep fry them in medium hot oil until light golden. Keep aside for further use.

For Tempering
In a wok heat oil and add ginger, garlic, onion and saute until translucent then add green chillies, tender coriander stem and saute for 2-3 minutes.
Meanwhile deep fry the baby corn’s second time in hot oil until golden brown and crispy.
Now add the fried baby corn, salt, black pepper powder, powdered sugar and toss it properly ensuring that it coat’s everything properly.
Cook it for another minute and finish it with spring onion and coriander leaves. Serve hot and immediately.

(Recipe By Chef Ranveer Brar)

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