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 – https://amzn.to/2KZBVpq
Kitchen Weight Scale – https://amzn.to/2ug3G65
Instant Yeast – https://amzn.to/2N2wzuf (500gms, keep frozen in airtight container, will stay good for years)
Instant Yeast – https://amzn.to/2KZSkdn (small pack)
Pizza Screen – https://amzn.to/2m4zpn6 (3 pack – 6,7,8 inches)
Parchment Paper – much better than butter paper, and it is reusable – https://amzn.to/2MZFGvC
Good NonStick Pan – https://amzn.to/2zl0hsa
Whipping Cream – https://amzn.to/2ugPB8m
Oven For Baking – https://amzn.to/2udP3A5 (28liter is good enough)
Microwave – https://amzn.to/2ubhHmn (not good)

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