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Sweet corn kernels coated in a light, crispy batter, deep-fried to golden perfection, and tossed with zesty onions, peppers, and spices. An addictive Indo-Chinese appetizer that's impossible to resist!
For 4 servings
Boil and prepare the corn: In a pot, bring 4 cups of water to a boil. Add 0.5 tsp salt and the sweet corn kernels. Cook for 3-4 minutes until the corn is just tender. Do not overcook. Drain the corn completely using a colander. Shake well to remove all excess water. It's very important the corn is dry.
Coat the corn kernels: In a large mixing bowl, combine the corn flour, rice flour, all-purpose flour, 0.5 tsp black pepper, and 0.25 tsp salt. Mix well. Add the dry, boiled corn to the flour mixture. Toss gently until every kernel is evenly coated. If the coating seems too dry, sprinkle 1-2 tablespoons of water and toss again until the flour mixture sticks to the corn.
Deep fry the corn: Heat 2 cups of oil in a deep pan or kadai over medium-high heat. The oil is ready when a coated kernel sizzles and floats to the top. Carefully add the coated corn to the hot oil in 2-3 batches. Do not overcrowd the pan. Fry for 4-5 minutes, stirring occasionally, until the corn is golden brown and crispy. Remove with a slotted spoon and drain on paper towels to absorb excess oil.
Make the stir-fry sauce: Heat 1 tbsp of oil in a wok or large pan over high heat. Add the minced garlic, ginger, and green chili. Sauté for 30 seconds until fragrant. Add the diced onion and capsicum. Stir-fry for 1-2 minutes until they are slightly tender but still have a crunch. Add the red chili sauce, soy sauce, vinegar, sugar, and the remaining 0.25 tsp salt. Mix everything well.
Toss and serve: Add the crispy fried corn kernels to the wok with the sauce. Toss everything quickly for about 30 seconds to coat the corn evenly without making it soggy. Turn off the heat, garnish with chopped spring onion greens, and serve immediately while hot and crispy.
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Sweet corn kernels coated in a light, crispy batter, deep-fried to golden perfection, and tossed with zesty onions, peppers, and spices. An addictive Indo-Chinese appetizer that's impossible to resist!
This indo_chinese recipe takes 35 minutes to prepare and yields 4 servings. At 344.66 calories per serving with 5.07g of protein, it's a moderately challenging recipe perfect for appetizer or snack.
Replace the all-purpose flour (maida) with an equal amount of rice flour. Ensure you use gluten-free tamari instead of soy sauce.
Omit the onion, garlic, and ginger. You can add finely chopped cabbage along with the bell peppers for texture.
Use canned corn kernels to save time on boiling. Just make sure to drain them thoroughly and pat them completely dry with a kitchen towel before coating.
Skip the green chili and use a milder red chili sauce or tomato ketchup instead to reduce the spice level.