Chilli Baby Corn Gravy

1. 1
   prep · ~5 min

   Prepare the baby corn.

   1.Bring 2 cups of water to a boil in a saucepan.

   2.Add baby corn pieces and blanch for 3 minutes until slightly tender.

   3.Drain the hot water and rinse baby corn under cold water to stop cooking.

   4.Pat dry thoroughly with a kitchen towel.
2. 2
   mix · ~10 min

   Make the batter and fry baby corn.

   1.In a mixing bowl, combine all-purpose flour, cornflour, a pinch of salt, and a pinch of black pepper.

   2.Add water gradually and whisk to form a smooth, lump-free batter that coats the back of a spoon thickly.

   3.Heat oil for deep frying in a deep pan over medium-high heat.

   4.Dip each baby corn piece in batter and gently slide into hot oil.

   5.Fry in batches until golden and crisp (3-4 minutes), then drain on paper towels.

   TIPEnsure the oil is hot enough — a drop of batter should rise to the surface immediately without browning.
3. 3
   other · ~4 min

   Stir-fry the aromatics.

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

   2.Add chopped garlic, ginger, and slit green chilies. Stir-fry for 30 seconds.

   3.Add spring onion whites and sauté for 1 minute until fragrant.

   4.Add diced onion and bell pepper. Toss on high heat for 2 minutes — vegetables should stay crunchy.

   TIPKeep the flame high and vegetables moving constantly for that signature smoky wok flavor.
4. 4
   simmer · ~3 min

   Build the gravy.

   1.Add soy sauce, red chili sauce, tomato ketchup, vinegar, sugar, salt, and black pepper to the wok.

   2.Give it a quick stir to combine, then pour in 1.5 cups of water.

   3.Bring the mixture to a boil, then reduce heat to a simmer.

   4.Slowly drizzle in the cornflour slurry while stirring continuously to avoid lumps.
5. 5
   mix · ~3 min

   Combine and finish.

   1.Simmer the gravy for 2 minutes until it thickens to a glossy, coating consistency.

   2.Add the fried baby corn pieces and gently toss to coat every piece in the sauce.

   3.Cook for 1 minute so the corn absorbs the flavors while staying slightly crisp.

   4.Turn off the heat and sprinkle most of the spring onion greens over the top.

   TIPAdd fried baby corn only at the last moment — it softens quickly in the hot gravy.
6. 6
   garnish

   Garnish with remaining spring onion greens and serve immediately.

   TIPServe piping hot alongside vegetable fried rice or hakka noodles for a complete Indo-Chinese meal.

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