Baby Corn Salt and Pepper


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Baby Corn Salt and Pepper, deep fried baby corn served with sauteed spring onions, garlic and crushed black pepper.


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Succulently fresh baby corn, blanched and coated in a peppery batter, is deep-fried to perfection. To add to the thrills, the crisp corn is then stir-fried with zesty spring onions and pungent garlic, to make a flavour-rich starter that fits perfectly into an Oriental menu. Use only freshly roasted and ground pepper to make the Baby Corn Salt and Pepper, as it maximizes the flavour.

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Preparation Time: 
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Makes 4 servings
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Ingredients

1 1/2 cups blanched baby corn , cut into 1” pieces
1/2 cup cornflour
1/4 cup sliced whole spring onions
1 tbsp finely chopped garlic (lehsun)
1/2 tbsp whole peppercorns (kalimirch)
1 tbsp oil
salt to taste
oil for frying

Method
  1. Dry roast the peppercorns in a wok over a medium flame for a few minutes, grind coarsely and keep aside.
  2. Mix together the cornflour, salt, 1 teaspoon of coarsely ground pepper and ¼ cup of cold water.
  3. Dip the baby corn in this mixture and deep-fry till golden brown. Drain on absorbent paper and keep aside
  4. Heat the oil in a wok, over a high flame, add the spring onions, garlic, the remaining pepper and salt and stir-fry for 1 minute.
  5. Add the fried baby corn and toss well. Serve hot.
RECIPE SOURCE : Chinese RecipesBuy this cookbook
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 on 04 Jun 13 03:02 PM


by far one of the best Chinese recipe's. The batter would not appear to look thick but it is what is needed for the perfect salt and pepper baby corn