Recipe Crispy Baby Corn | Indo Chinese Fusion Recipe

Crispy Baby Corn | Indo Chinese Fusion Recipe

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Crispy baby corn is a popular Indo-Chinese starter/snack. Diced baby corns are double fried with a sticky coating to maje these extra crispy and then tossed in a red sauce to make for a yummy and crunchy starter- ideal as a starter, snack or accompaniment for your evening cocktails. Go ahead- impress your family and friends with this simple yet subtle starter.

Ingredients:

  • Soya sauce - 1 tbsp
  • Spring onion greens - 1 small bowl
  • Refined oi - 1/4 th cup (for frying)
  • Salt as per taste
  • Black pepper powder - 1 tsp
  • Red chilli sauce - 1 tbsp
  • Rice flour - 1 tbsp
  • Chopped onion - 1 medium size
  • Minced garlic - 1 tbsp
  • Maida - 3 tbsp
  • Tomato ketchup - 3 tbsp
  • Vinegar - 1 tsp
  • Corn flour - 3 tbsp
  • Sesame seeds - 1/2 tsp
  • Baby Corns - 300 gms

Enjoy your meal!

User Rating: 5 / 5

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