📝 About This Recipe
A quintessential star of the Indo-Chinese 'Chifa' scene, this dish features tender spears of baby corn transformed into addictive, golden-brown nuggets of joy. It strikes a perfect balance between the earthy sweetness of the corn and a sharp, aromatic hit of freshly cracked peppercorns and pungent garlic. This fusion masterpiece is the ultimate party appetizer—crispy on the outside, succulent on the inside, and tossed in a dry, savory tempering that dances on the palate.
🥗 Ingredients
The Corn & Blanching
- 250 grams Baby Corn (cleaned and sliced diagonally into 2-inch pieces)
- 4 cups Water (for blanching)
- 1 teaspoon Salt (for the blanching water)
The Crispy Coating
- 4 tablespoons Cornstarch (also known as corn flour)
- 2 tablespoons All-purpose Flour (Maida)
- 1 tablespoon Rice Flour (for extra crunch)
- 1 teaspoon Ginger-Garlic Paste (freshly ground)
- 1/2 teaspoon Black Pepper (finely ground)
- 2 cups Vegetable Oil (for deep frying)
The Salt & Pepper Tempering
- 2 tablespoons Garlic (very finely minced)
- 1 tablespoon Ginger (finely chopped)
- 3-4 pieces Green Chilies (slit lengthwise or finely chopped)
- 2 tablespoons Spring Onion Whites (chopped)
- 1/4 cup Capsicum (Green Bell Pepper) (finely diced)
- 1 tablespoon Freshly Cracked Black Peppercorns (coarsely crushed for maximum flavor)
- 1 teaspoon Soy Sauce (optional, for umami depth)
- 1/2 teaspoon Vinegar (white distilled)
For Garnish
- 2 tablespoons Spring Onion Greens (finely chopped)
- 1 tablespoon Cilantro (freshly chopped)
👨🍳 Instructions
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1
Begin by bringing 4 cups of salted water to a rolling boil in a large pot.
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2
Add the sliced baby corn to the boiling water and blanch for exactly 3-4 minutes. They should be slightly tender but still retain a firm snap.
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3
Drain the corn and immediately plunge it into ice-cold water to stop the cooking process. Pat them completely dry with a kitchen towel.
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4
In a mixing bowl, combine the cornstarch, all-purpose flour, rice flour, ginger-garlic paste, ground pepper, and a pinch of salt.
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5
Add the dried baby corn to the bowl. Sprinkle a few drops of water and toss well until every piece is evenly coated in a thin, sticky batter.
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6
Heat 2 cups of oil in a wok or deep pan until it reaches approximately 350°F (175°C).
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7
Carefully drop the corn pieces into the hot oil one by one to prevent sticking. Fry in batches until they turn a pale golden and sound 'clinky' when moved.
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8
Drain the fried baby corn on paper towels to remove excess oil.
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9
In a separate clean wok, heat 1 tablespoon of oil over high heat until it just begins to smoke.
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10
Add the minced garlic, ginger, and green chilies. Sauté for 30 seconds until the garlic is fragrant but not burnt.
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11
Toss in the spring onion whites and diced capsicum. Stir-fry on high heat for 1 minute to keep them crunchy.
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12
Add the fried baby corn back into the wok. Sprinkle the freshly cracked black pepper and a touch more salt over the corn.
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13
Drizzle the soy sauce and vinegar around the edges of the wok for a smoky aroma, then toss everything rapidly for 1-2 minutes.
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14
Turn off the heat and garnish generously with spring onion greens and cilantro.
💡 Chef's Tips
Always pat the blanched baby corn dry; any moisture will make the coating soggy instead of crispy. Use freshly cracked peppercorns rather than pre-ground powder for that signature aromatic heat. Double-fry the corn (a second quick 1-minute dip in very hot oil) right before tossing for maximum crunch. Keep the final tossing stage quick and on high heat to ensure the corn doesn't lose its texture. If the coating isn't sticking, add a teaspoon of oil to the batter mix to help it adhere to the corn.
🍽️ Serving Suggestions
Serve piping hot as an appetizer with a side of spicy Schezwan chutney. Pairs beautifully with a chilled lager or a crisp glass of Riesling. Serve as a side dish alongside Veg Hakka Noodles or Fried Rice. For a complete Indo-Chinese meal, pair with a bowl of Hot and Sour Soup. Use as a crunchy topping for a fusion salad with a soy-ginger dressing.