Honey sesame baby corn

Honey sesame baby corn

Prep Time 10 mins
Cook Time 15 mins
Total Time 25 mins
Course Appetizer, Side Dish, Snack
Cuisine Chinese, fusion, indochinese
Servings 2 people

Ingredients
  

  • 150-200 grams Baby corn
  • 3 tbsp All purpose flour/ Maida (for dry coat)
  • 3 tbsp Corn starch (for dry coat)
  • 1/4 tsp baking soda (optional)
  • 1 tsp Ginger Garlic paste
  • 1/2 tsp Red chilli powder
  • 1 tsp Salt
  • 2 tbsp water
  • Oil (to deep fry)
  • 1 tbsp Corn starch (for slurry)
  • 1/4 cup water
  • 2-3 Tsp Honey
  • 1 tbsp Ketchup
  • 2 tbsp Sesame oil (the asian sesame oil not the indian gingerly oil)
  • 1-2 tbsp Soy sauce (use tamari sauce for vegan options)
  • 2-3 large Garlic (finely chopped)
  • 2 spicy Green Chilli (finely chopped)
  • 2 tbsp spring onion
  • 1 tsp toasted sesame seeds
  • 1 tsp Vinegar

Instructions
 

  • To a bowl, add the all purpose flour, corn flour, salt, ginger garlic paste, red chilli powder, baking soda, add little water mix well.
  • Chop the baby corns into 2 inch length and add it to the batter that we prepared coat it well. Add little more water or flour if required the baby corn has to be coated well.
    Deep fry it in Hot oil. Keep the fried baby corn on a paper towel.
  • Heat a pan, add sesame oil, chopped garlic, green chillies, spring onions ( or finely chopped onions) and saute well let it sizzle.
  • Next add the sauces, soya sauce, ketchup, vinegar and honey and cook on medium flame.
  • Take a small bowl add water and mix the corn flour measured for the slurry and mix it well without any lumps.
  • Now, add the prepared corn flour slurry to the hot sauce in the pan and mix well. The sauce will thicken now and get glossy.
  • Now, add the fried baby corn to the prepared sauce and toss it well so the sauce coats on every baby corn piece. Garnish with sesame seeds and fresh spring onions and serve as an appetiser.
Keyword appetizers, baby corn, indo chinese, party recipes, starters, vegetarian recipes