Crispy infant corns tossed in a sweet and hot sauce.

HONEY CHILLI CHILD CORN

Active ingredients

1 1/2 tbsps honey
1 fresh red chilli, chopped
1 green chilli, chopped
10-12 infant corns, cut in half vertically
1/4 cup corn flour
1/4 cup rice flour
1 tsp onion powder
1 tsp garlic powder
Salt to taste
Squashed black peppercorns to taste
1/2 cup refined flour (maida).
Salt to taste.
1 1/2 tablespoons oil + for deep frying.
1 tbsp carefully sliced garlic.
1/2 tbsp finely sliced ginger.
2 spring onion bulbs, finely chopped.
1/2 tbsp red chilli paste.
1 tsp red chilli sauce.
A dash of soy sauce.
A dash of vinegar.
4 tablespoons diagonally sliced spring onion greens + for garnish.
1 tbsp toasted white sesame seeds + for garnish.

Technique.

1. Take corn flour in a big bowl. Add rice flour, onion powder, garlic powder, salt and crushed black peppercorns and mix well. Include infant corns and mix till well covered with the mix.
2. To make the batter, take improved flour in another bowl. Include salt and crushed black peppercorns. Make a well in the centre and put 1/2 cup water and whisk till a smooth batter is formed.
3. Heat adequate oil in a kadai. Dip each child corn into the batter and coat it well and carefully slide into the hot oil. Deep fry till golden and crisp. Drain on an absorbent paper.
4. Heat 1 1/2 tablespoons oil in a pan. Include garlic and ginger and sauté for 1-2 minutes. Include red chilli, green chilli and spring onion bulbs and mix well. Cook for 1-2 minutes.
5. Include the red chilli paste and blend well. Add 1/4 cup water and mix well. Prepare for 1-2 minutes.
6. Include red chilli sauce, soy sauce, vinegar and mix well. Add 2 tbsps spring onion greens and fried baby corns and toss till well combined.
7. Switch the heat off and include honey, toasted white sesame seeds and mix well.
8. Add remaining spring onion greens and mix.
9. Serve hot garnished with toasted sesame seeds and spring onion greens.

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#SanjeevKapoor #HoneyChilliBabyCorn #IndoChinese.