Crispy Corn Chilli Pepper

Ingredients for making the crispy corn

• 1 cup sweet corn kernels (American Corn optional)
• 2 tbsp refined flour
• 2 tbsp corn flour
• ½ tsp pepper powder
• 5 gms chopped ginger-garlic
• 10 ml shaoxing wine
• Salt to taste  
• Oil for Frying

For tossing the crispy corn with peppery ingredients

• 2 tsp oil  
• 3 cloves garlic, finely chopped
• 2 green chillies/red chillies, chopped
• ¼ cup of spring onions
• 1 tbsp chilli sauce
• 1 tsp vinegar
• 1 tsp soy sauce
• Salt to taste
  

Method

• Combine the corn, all purpose flour, cornflour, salt, pepper and 1 tbsp of water in a deep bowl and mix well.
• Heat the oil in a deep non-stick pan and deep-fry the corn till they turn golden brown in colour from all the sides. Drain on an absorbent paper and keep aside.
• Heat the oil in a pan, add the garlic and green chillies and sauté on a medium flame for a few seconds.
• Add the spring onion whites and greens and sauté on a medium flame for a few seconds.
• Add the tomato sauce, chilli sauce, soy sauce, vinegar, deep-fried corn and a little salt, mix well and toss on a medium flame for 1 minute.
• Garnish with spring onions and serve hot in a pancake basket.
  

Note:

Deep fry the corn kernels as coated it well with corn flour well in advance. Mix them in a peppery chopped ingredients, just before serving.