Chili dragon baby corn /schezwan baby corn

Ingredients

• Baby corns-14
• Red chili powder-2 tbsp *
• White vinegar-1.5 tbsp
• Capsicum juliennes-1/2 cup
• Grated ginger-1 tsp
• Schezwan sauce-50 gms*
• Tomato ketchup-2 tbsp
• Pepper powder-1/2 tsp
• Salt-3/4 tsp
• Corn flour-100 gm
• Refined flour-1.5 tsp
• SCHEZWAN SAUCE
• Kashmiri red chilies-12
• Chopped ginger-1 tbsp
• White vinegar-2 tsp
• Soya sauce-1 tsp
• Salt-1 tsp
• Sugar-1/2tsp
• Oil-2.5 tbsp
• Corn starch-1 tbsp
• Tomato ketchup-1.5 tbsp

You may like

Teriyaki chicken, the sweet and savory japanese sauce!

Preparation

• Boil 3 glasses of water in a pan with a pinch of salt and par boil baby corns in it,drain and keep aside.
  
  To make red chili paste-in a bowl add 2 tbsp chili powder+ vinegar + pinch of salt ,mix well and make a thick paste.
  
  Slit the baby corns from the center and stuff with this chili paste(use half chili paste here)
  In a bowl take cornflour,refined flour ,salt and the remaining 1 tbsp chili paste, add just enough water and make a thick batter,mix well.
  
  Dip the baby corns in corn flour batter and deep fry in hot oil on medium heat.
  
  Fry till golden in colour,drain and keep aside.
  
  Heat 2 tbsp oil in a pan,add grated ginger and capsicum juliennes.
  
  Saute for few seconds ,then add schezwan sauce and 50 ml water.
  
  Add tomato ketchup,salt and pepper powder.
  
  Mix and let it cook till it thickens.
  
  Now add fried baby corns, stir and mix.
  
  Serve hot.
  
  NOTE-
  You can use kashmiri chili powder or any other chili powder, depends on how much hot you want it to make.
• Schezwan sauce :
  
  Break the red chilies in small pieces and soak them in 3/4 cup of warm water for 30 minutes.
  Grind to make a smooth paste along with the water.
  Heat oil in a pan and add chopped ginger and saute for few seconds.
  Now add the chili paste and salt ,and saute till it become thick.
  Mix cornflour with 1 tbsp of water and add this slury in the chili paste along with all the remaining ingredients.
  Now cook on low flame till it thickens.
  Remove from the flame and keep refrigerated.

Report a mistake in the recipe text