Chilli Baby Corn

1. 1
   prep · ~3 min

   Blanch the baby corn.

   1.Bring a pot of water to a rolling boil.

   2.Add halved baby corn and blanch for 2 minutes.

   3.Drain immediately and rinse under cold water to stop cooking.

   4.Pat completely dry with a clean kitchen towel.

   TIPMake sure the baby corn is completely dry before frying — any moisture will make the batter soggy and cause oil to splutter.
2. 2
   mix · ~2 min

   Prepare the batter.

   1.In a mixing bowl, combine all-purpose flour, ¼ cup corn flour, and 1 pinch salt.

   2.Gradually add water, whisking continuously to form a smooth, lump-free batter.

   3.The batter should coat the back of a spoon — not too thick, not too thin.
3. 3
   fry · ~10 min

   Fry the baby corn until golden and crisp.

   1.Heat 2 cups oil in a wok over medium-high heat until shimmering (175°C/350°F).

   2.Dip each blanched baby corn piece into the batter, letting excess drip off.

   3.Carefully slide into hot oil in batches. Fry 2-3 minutes until light golden.

   4.Remove with a slotted spoon and drain on paper towels.

   5.Increase oil temperature slightly. Refry all pieces for 1 minute until deep golden and extra crispy.

   6.Drain again on fresh paper towels.

   TIPDouble frying is the secret to restaurant-style crispiness — the first fry cooks the batter, the second fry at higher heat makes it stay crunchy even after tossing in sauce.
4. 4
   saute · ~3 min

   Stir-fry the aromatics and vegetables.

   1.Heat 1 tbsp oil in the wok over high heat until smoking hot.

   2.Add chopped garlic, ginger, and slit green chilies. Toss for 30 seconds until fragrant.

   3.Add cubed onion and bell pepper. Stir-fry on highest heat for 1-2 minutes — they should stay crunchy, not soften.

   4.Keep the vegetables moving constantly to get that smoky wok-char.

   TIPHigh heat and constant tossing are key — the vegetables should remain crisp with a slight char, not turn limp.
5. 5
   mix · ~2 min

   Build the chilli sauce.

   1.Lower heat to medium. Add soy sauce, red chili sauce, and tomato ketchup to the wok.

   2.Stir rapidly to coat the vegetables evenly.

   3.Add vinegar and black pepper. Toss well.

   4.Pour in the corn flour slurry (1 tbsp corn flour + 3 tbsp water) while stirring continuously.

   5.Cook for 30-45 seconds until the sauce thickens into a glossy glaze that clings to the vegetables.
6. 6
   mix · ~1 min

   Toss the fried baby corn in the sauce.

   1.Add the crispy fried baby corn to the wok.

   2.Toss vigorously on high heat for 1 minute to coat every piece evenly with the sauce.

   3.Check seasoning and add a pinch of salt if needed.
7. 7
   garnish

   Garnish with spring onion greens and serve immediately.

   1.Transfer to a serving bowl.

   2.Sprinkle generously with chopped spring onion greens.

   3.Serve hot while the baby corn is still crisp.

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