Another Indo-chinese recipe with baby corn- Crispy baby corns stir fried in a hot and tangy sauce
Sizzle up your BABYCORN with a spicy Schezuan sauce. serve this dish with deep-fried rice or noodles .
It can be taken as such for appetizer. The end results of this are so satisfying that I recomend you to try this once
Cold and windy nights are a pleasant and a welcome change from the hot day time .I prepared a spicy Indo-Chinese appetizer, Chilli Baby Corn on last weekend.
Ingredients:
Babycorn - 10-12
To marinate:
Ginger garlic paste - 1 tsp
Soy sauce 1 tsp
Salt - to taste
Vinegar - 1 tbsp or lemon juice
schezwan sauce - 2 tsp
Cornflour - 1/4 cup
pepper powder - 1/2 tsp
maida - 1 tbsp
Oil - to deep fry
For sauce:
oil 1 tbsp
Green chilly - 2
Chopped spring onion (white & green part) - 1/2 cup
Garlic pods - 10 chopped
ginger 1 inch chopped finely
half green capsicum, cut into thin slices
Salt - to taste
Tomato sauce - 2 tbsp
Soy sauce - 1 tbsp
schezwan sauce - 2 tbsp (adjust as per you spice level)Cornflour - 1 tbsp mixed with 2 tbsp water
Water - 1/2 cup
sugar 1 tsp
METHOD :
1.Rinse the corn .If corn is big slice it into two pieces.. Mix all the ingredients given to marinade, combine the corn and let it rest for 30 minutes.
2.Chop the onion, green chilly ,ginger and garlic finely.
3.heat oil in kadhai .Deep fry till baby corn is golden brown ,drain on tissue.
4.Heat a Kadhai, add 2 tbsp oil,next add the chopped ginger,green chilli and garlic and saute on high flame for about 30 secs.
5 Add the half of chopped spring onion whites and spring onion green (keep remaining for garnish) and saute for 2-3 mts. Add sliced capsicum and stir fry on high flame for 3 mts.
6.Add schezwan sauce, tomato sauce, soy sauce, vinegar, sugar and combine.
7. Add the sauteed baby corn and toss for a minute on high flame.
8. Add the cornflour water and combine on high flame, tossing the contents, for 3 mts.toss well adjust seasoning.
9.garnish with chopped spring onion greens and white .
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