Crispy Baby Corn | Indo Chinese Fusion Recipe

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