Ingredients for making the crispy corn
- 1 cup sweet corn kernels (American Corn optional)
- 2 tbsp refined flour
- 2 tbsp corn flour
- ½ tsp pepper powder
- 5 gms chopped ginger-garlic
- 10 ml shaoxing wine
- Salt to taste
- Oil for Frying
For tossing the crispy corn with peppery ingredients
- 2 tsp oil
- 3 cloves garlic, finely chopped
- 2 green chillies/red chillies, chopped
- ¼ cup of spring onions
- 1 tbsp chilli sauce
- 1 tsp vinegar
- 1 tsp soy sauce
- Salt to taste
Method
- Combine the corn, all purpose flour, cornflour, salt, pepper and 1 tbsp of water in a deep bowl and mix well.
- Heat the oil in a deep non-stick pan and deep-fry the corn till they turn golden brown in colour from all the sides. Drain on an absorbent paper and keep aside.
- Heat the oil in a pan, add the garlic and green chillies and sauté on a medium flame for a few seconds.
- Add the spring onion whites and greens and sauté on a medium flame for a few seconds.
- Add the tomato sauce, chilli sauce, soy sauce, vinegar, deep-fried corn and a little salt, mix well and toss on a medium flame for 1 minute.
- Garnish with spring onions and serve hot in a pancake basket.
Note:
Deep fry the corn kernels as coated it well with corn flour well in advance. Mix them in a peppery chopped ingredients, just before serving.
