Baby corn – 6 medium
Corn flour – 2 tbsp
Refined flour – 1 tbsp
Water – 4 tbsp
Vegetable oil for deep frying
Refined oil – 1 tsp
Saucery Schezwan sauce – 1.5 tbsp
Spring Onions (chopped – for garnish) – 1 tsp
Salt – to taste
- Boil the baby corns in salted water for 10 mins until they are soft and cut them lengthwise into halves.
- Make a batter by mixing the corn flour, refined flour, water and salt. Mix well.
- Heat oil in a wok. Coat the baby corn pieces in the batter and deep fry until it becomes crispy and golden brown on the outside.
- In a pan, heat the oil and add Saucery Schezwan sauce followed by the baby corns. Stir fry until the sauce coats the baby corn pieces. Adjust seasoning, garnish with spring onions and serve hot.