For the batter:
Refined Flour – 1 tbsp
Corn flour – 1 tbsp
Egg – 1 no
Saucery Schezwan – 1 tbsp
Salt – to taste
Boiled sweet corn kernels – 1 cup
Oil – for deep-frying
Oil – 2 tbsp
Chopped garlic – 2 tbsp
Green chilies, chopped – 1 tbsp
Spring onions, fine chopped – 2 tbsp
Saucery Schezwan sauce – 2 tbsp
Salt – to season
- Combine the refined flour, corn flour, egg, Saucery Schezwan, and salt to make a batter. Coat the corn kernels in the batter completely.
- Heat the oil in a deep non-stick wok, and deep-fry the corn in 2 batches till they turn golden brown. Drain on an absorbent paper and keep aside.
- Heat oil in a non-stick pan, add the garlic and green chilies and stir fry for 2 mins. Add the spring onions and continue to stir fry for 2 mins more.
- Add the Saucery Schezwan sauce, batter-fried corn and toss on a high flame for 1 minute. Adjust seasoning and serve immediately.