SAIWOO BABY CORN RECIPE


INGREDIENT

Boiled baby corn cut in medium size pieces 2 cups
Corn flour 4 tbsp
Crushed red chilli 2 tbsp
Onion paste 2 tbsp
Schezuan sauce 2 tbsp
White vinegar 1 tbsp
Chinese 5 spices 1 tbsp
Basil leave chopped 2 tbsp
Roasted white sesame 3 tbsp
Oil for deep frying and salt to taste

INGREDIENT FOR 5 SPICES

Fennel seeds 1 tbsp, cloves ½ tbsp
Cinnamon 1 tbsp
Star anise 2
Pepper 2 tbsp Grind together

PROCESS

Marinate baby corn with salt, 2 tbsp corn flour, 1 tbsp red chilli and 1 tbsp sesame seeds and deep fry until crispy
Heat oil, add onion paste and red chilli, stir fry
Add schezuan sauce and vinegar, Chinese 5 spices and salt
2 tbsp corn flour dissolved in 1 cup water Add that water and cook for 3 minutes Add basil leaves and 2 tbsp sesame Pour the gravy in the baby corn Serve immediately

SAIWOO BABY CORN

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Posted by Tapashi Dey
Food Writer & Blogger
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