Crispy Chilli Baby Corn

Contains: gluten·soy

• All-purpose flour

  30 g

• Baby corn

  slit lengthwise

  250 g

• Bell pepper

  cubed

  80 g

• Chilli sauce

  20 ml

• Cornstarch

  45 g

• Garlic

  chopped

  15 g

• Green chilli

  chopped

  10 g

• Oil

  for frying

  300 ml

• Onion

  cubed

  80 g

• Rice vinegar

  10 ml

• Salt

  to taste

• Soy sauce

  20 ml

• Spring onion

  chopped

  30 g

• Sugar

  8 g

• Tomato ketchup

  20 ml

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Method

1. 1Slit baby corn lengthwise and parboil for 2 minutes, then drain and dry.
2. 2Make a batter with cornflour, plain flour, salt, pepper and enough water to coat.
3. 3Coat the baby corn and deep-fry in hot oil until crisp and golden; drain.
4. 4Heat 15ml oil in a wok and saute chopped garlic and green chilli.
5. 5Add cubed onion and capsicum; stir-fry on high heat for a minute.
6. 6Stir in soy sauce, chilli sauce, tomato ketchup, vinegar and sugar.
7. 7Add the fried baby corn and toss until the sauce clings and turns glossy.
8. 8Scatter spring onion greens over and serve hot.