CRISPY BABY CHILLI CORN

For crispy baby corn:

1: chop the baby corn into 1-inch pieces. (canned is not to be boiled)

2: Par boil the chopped baby corn for 3-4 minutes.

3: Drain and wipe gently with a kitchen towel.

4: Heat oil for shallow frying.

5: Take both the flour, salt, pepper, and water in a mixing bowl. Mix well and add the cut baby corn mix well.

6: Shallow fry the batter-coated baby corn in hot oil until golden brown. Drain and set aside.

For the sauce:

1: In a pan heat oil.

2: Add the crushed ginger garlic and sauté for 3-4 minutes on medium flame.

3: Add the spring onion whites and sauté for 4-5 minutes on medium flame.

4: Add the cubed bell pepper and sauté well on high flame for 3-4 minutes.

5: Add soy sauce, salt, sugar, pepper powder and mix well. Cook for 2 minutes on medium flame.

6: Add the fried baby corn and toss well.

7: Garnish with spring onion greens & sesame seeds.

8: Serve crispy chili baby corn immediately.

Notes:

1. You can 2 tbs tomato ketchup along with soy sauce for a more sweet taste.

2. You can deep fry the baby corn too.

3. You can use rice flour instead of corn flour.