Baby Corn Salt and Pepper
by Tarla Dalal
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Added to 55 cookbooks
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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.
- Dry roast the peppercorns in a wok over a medium flame for a few minutes, grind coarsely and keep aside.
- Mix together the cornflour, salt, 1 teaspoon of coarsely ground pepper and ¼ cup of cold water.
- Dip the baby corn in this mixture and deep-fry till golden brown. Drain on absorbent paper and keep aside
- 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.
- Add the fried baby corn and toss well. Serve hot.
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