Crispy Baby Corn

Name: Crispy Baby Corn
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 500 gms Fresh Baby Corns; 3 tbsp Onion Chopped; 100 gms Plain Flour; 200 gms Corn Flour; as required Water to Boil; 2 tbsp Tomato Sauce; as required Oil to deep fry; 1 tsp Salt; 1/2 tsp White Pepper; 1 tbsp Fresh Ginger Chopped; 1.5 tbsp Garlic Chopped; 3 tbsp Chinese Parsley Chopped; 1/2 tsp Light Soya Sauce

Sania Yasmin @cook_17604315

Assam 🇮🇳

#khana

Sania Yasmin @cook_17604315

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Ingredients

30mins

4 servings

500 gmsFresh Baby Corns
3 tbspOnion Chopped
100 gmsPlain Flour
200 gmsCorn Flour
as requiredWater to Boil
2 tbspTomato Sauce
as requiredOil to deep fry
1 tspSalt
1/2 tspWhite Pepper
1 tbspFresh Ginger Chopped
1.5 tbspGarlic Chopped
3 tbspChinese Parsley Chopped
1/2 tspLight Soya Sauce

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Steps

30mins

1

Cut each baby corn into three pieces and boil it for 30 secs and drain them out. Let it cool.Dust the baby corn in plain flour and corn flour.
2

Now fry them on a very high heat to make it crip on the top.
3

Heat 2 tbsp oil in Chinese Wok
4

Fry the chopped ginger and garlic for 30 secs.
5

Add the chopped onion and fry for 1 min.
6

Add the rest of ingredients one by one except the light soya sauce.
7

Mix them and toss them on high heat for 30 secs.
8

Add the crisp fried baby corn and toss it well with light soya sauce
9

Serve garnishing with chopped spring onion.