BabyCorn Chilly

How to Prepare

1. Cut baby corn into halves lengthwise if they are large, or keep whole if small.
2. Prepare a batter by mixing 1.5 cups of cornflour
3. 1 cup of all-purpose flour
4. 2 tsp salt
5. 2 tsp black pepper, and water to form a thick consistency.
6. Heat oil in a wok or deep fryer to medium-high heat (about 180°C).
7. Dip baby corn pieces into the batter, ensuring they are fully coated, and deep fry until golden and crispy. Do this in batches to avoid overcrowding. Drain on paper towels.
8. In a separate wok, heat 4 tbsp oil over medium heat. Add 10 chopped garlic cloves
9. 5 chopped green chilies, and 2.5 cups diced bell peppers (mixed colors). Sauté for 2-3 minutes.
10. Add 5 tbsp soy sauce
11. 5 tbsp chili sauce
12. 5 tbsp vinegar, and 2 tsp sugar. Mix well and cook for 1 minute.
13. Add the fried baby corn to the sauce mixture and toss to coat evenly. Cook for another 2 minutes on high heat.
14. Garnish with 1 cup chopped spring onion greens and serve hot as a starter.