Schezwan Baby Corns | ExpatWomanFood.com
 
 

Posted on

17 October 2012

by

Anjana Chaturvedi

Schezwan Baby Corns

Schezwan Baby Corns

Ingredients

Baby corns - 14
Red chili powder - 2 tbsp
White vinegar - 1 1/2 tbsp
Capsicum juliennes - 1/2 cup
Grated ginger - 1 tsp
Schezwan sauce - 50g
Tomato ketchup - 2 tbsp
Pepper powder - 1/2 tsp
Salt - 3/4 tsp
Corn flour - 100g
Refined flour - 1 1/2 tsp
Water - 1/4 cup

Preparation

  • Boil 3 glasses of water in a pan with a pinch of salt and par boil baby corns in it, drain and keep aside.
  • To make red chili paste - in a bowl add 2 tbsp chili powder + vinegar + pinch of salt, mix well and make a thick paste
  • Slit the baby corns from the center and stuff with this chili paste (use half chili paste here)
  • In a bowl take cornflour, refined flour, salt and the remaining 1 tbsp chili paste, add just enough water and make a thick batter - mix well.
  • Dip the baby corns in corn flour batter and deep fry in hot oil on medium heat.
  • Fry till golden in colour, drain and keep aside.
  • Heat 2 tbsp oil in a pan, add grated ginger and capsicum juliennes.
  • Saute for few seconds, then add the schezwan sauce (recipe below) and 1/4 cup water.
  • Add tomato ketchup, salt and pepper powder.
  • Mix and let it cook till it thickens.
  • Now add fried baby corns, stir and mix.
  • Serve hot .
  • <em><strong>SCHEZWAN SAUCE</strong></em>
  • Kashmiri red chilies - 12
  • Chopped ginger - 1 tbsp
  • White vinegar - 2 tsp
  • Soya sauce - 1 tsp
  • Salt - 1 tsp
  • Sugar - 1/2 tsp
  • Oil - 2 1/2 tbsp
  • Corn starch - 1 tbsp
  • Tomato ketchup - 1 1/2 tbsp
  • Water - 1 tbsp
  • <em><strong>Procedure:</strong></em>
  • Break the red chilies in small pieces and soak them in 3/4 cup of warm water for 30 minutes.
  • Grind to make a smooth paste along with the water.
  • Heat oil in a pan and add chopped ginger and saute for few seconds.
  • Now add the chili paste and salt ,and saute till it become thick.
  • Mix cornflour with 1 tbsp of water and add this slury in the chili paste along with all the remaining ingredients.
  • Now cook on low flame till it thickens.
  • Remove from the flame and keep refrigerated.
Cooks Note

Crispy baby corns stir fried in a hot and tangy sauce.

You can use kashmiri chili powder or any other chili powder - depends on how much hot you want it to make.

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