Crispy Baby Corn Recipe – Restaurant Style Chinese Babycorn Recipes – CookingShooking
Today let’s together cook Baby Corn Crispy Recipe, which is a super crunchy & crispy Indo Chinese starter recipe, similar to manchurian and chilli recipes but super crunchy and less spicy 🙂
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Ingredients:
Babycorn – 200 – 250g / 1 packet
Water – to boil
Maida – 3 tbsp
Rice Flour – 3 tbsp
Corn Starch – 3 tbsp
Salt – to season
White pepper powder – ½ tsp
Ginger garlic paste – ½ tsp
Turmeric Powder – ¼ tsp
Oil – to deep fry
Oil – 2 tbsp
Spring Onion Whites – 2 tbsp
Spring Onion Greens – 2 tbsp
Garlic – ¼ cup
Green Chilli – 2 tbsp
Salt – to season
Black Pepper – ½ tsp
Sugar – 1 pinch
MSG – 1 pinch (optional)
Red Chilli Flakes – 1 tsp
Dark Soy Sauce – ½ tsp
Vinegar – ½ tsp
Corn Starch – ½ tsp
Water – to dilute corn starch
Sesame Seeds – 1 tsp to garnish
Kitchen Products I use:
Measuring Cup & Spoon Set – q
Kitchen Weight Scale –
Instant Yeast – (500gms, keep frozen in airtight container, will stay good for years)
Instant Yeast – (small pack)
Pizza Screen – (3 pack – 6,7,8 inches)
Parchment Paper – much better than butter paper, and it is reusable – C
Good NonStick Pan –
Whipping Cream – m
Oven For Baking – (28liter is good enough)
Microwave – (not good)
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Fb: g
Blog: m
Recipe Video:
