Chilli Garlic Corns
An easy Indo-Chinese dish serves best as side dish or appetizer.
Servings: 2 People
First boil the baby corns for 5 minutes. Remove from heat and keep in cold water for 5 minutes to stop further cooking. Then remove from water & let it air dry.
Mix refined flour, corn starch, pinch of salt, red chilli powder, ginger garlic paste. Add little water to make a batter of medium thick (for coating) consistency.
Take par boiled baby corn and dip in coating mixture. take out coated corn and shallow fry them in hot oil. Fry them till they are done evenly.
Heat oil in a pan. add finely chopped garlic and onion, onion greens and saute till translucent. Add green chillies.
Add fried baby corns and mix well.
Then add soy sauce, red chilli sauce, vinegar. Give them a nice toss.
Add schezwan sauce and mix well.
Prepare a mixture of water & 1 tbsp corn starch (flowing consistency).
Add the mixture to the pan and mix them well. Cook for 2 minutes on high flame stirring continuously.
Turn off gas. Garnish with spring onion.