Szechwan babycorn

An another Indo-chinese recipe with baby corn. I have tried gobi manchurian, nothing a big difference. But some variations are there in preparing sauces. Babycorn has a different taste goes well with this type of chinese cooking. When coming to vegetarian options in chinese they are limited to fried rice, noodles, soup and these kinds of appetizers. It can be taken as a side for fried rice or can be taken as such for appetizer. The end results of this are so satisfying that I wish you should all try this....

Ingredients:

• Babycorn - 15 or a can
• Cornflour - 1/4 cup
• Green chilly - 2
• Chopped onion - 1 cup
• Garlic pods - 10
• Ajinomoto - 1/2 tsp
• Scallions - 3 
• Oil - to deep fry

To marinade:

• Ginger garlic paste - 1 tsp
• Ajinomoto - 1/2 tsp
• Soy sauce - 2 tsp
• Salt - to taste
• Vinegar - 1 tbsp or lemon juice 

For sauce:

• Tomato sauce - 3 tbsp
• Soy sauce - 1 tbsp
• Chilly sauce - 2 tbsp
• Cornflour - 1 tbsp
• Water - 1 cup

Method:

Rinse the corn from can. If using, fresh corn clean the corn and put in hot water for 10 minutes. Drain the water from corn. Mix all the ingredients given to marinade, combine the corn and let it rest for 30 minutes. Chop the onion, green chilly and garlic finely.

Meanwhile combine all the sauces and heat in a small pan and cook till it has got a shiny texture. (say 3 minutes in a medium flame)

 

Remove the corn alone. In the remaining sauce mix cornflour and little water to form a thick consistency. Dip the corn in this batter and deep fry it. Drain it in the paper towel.

In a wide pan heat 2 tbsp of oil, add chopped green chilly, garlic and onion. Add ajinomoto after a minute. After the onions are cooked add the cooked sauce, deep fried baby corns. After 2 minutes switch it off.

Serve hot with chopped scallions on top.

Note:

• I used sriracha sauce, instead of chiily and tomato sauce separately.