Quick, delicious, no mess and a lil less guilt!
Crispy baby corn, sautéed in home made chili garlic sauce with onions, peppers, celery and topped with sesames seeds.
Serves : 2
Prep time: 50MINS
Ingredients
FOR THE BATTER
- Baby corn
- Rice Flour 4tbsp
- Corn Flour 2tbsp
- Salt 1/2 tsp
- Garlic Powder 1tbsp
- Pepper Powder 1tsp
- Oil 2tbsp
- Home Made Chili Paste 1/2tbsp
- Water as needed
FOR THE SAUCE
- Cubed Red Onions 1/2cup
- Cubed Greed Bel Peppers 1/2cup
- Celery Chopped 1/2cup
- Ginger & Garlic Grated 1tsp each
- Home Made Chili Paste 1/2tbsp
- Soy Sauce 4tbsp
- Rice Vinegar 2tbsp
- Ketchup 3tbsp
- Corn Starch 2tbsp
- Water 2tbsp
- Salt to taste
Directions
FOR THE BATTER
- Pre heat the air frier @350 for 8mins
- Mix all the ingredients
- Massage the flour onto the baby corn
- Sprinkle water little by little until you have a thick evenly coated baby corns
- Spread the battered baby corn in the Air Frier (divide into 2 batches for crispier texture)
- Bake for 15 to 18 mins
FOR THE SAUCE
- Lightly sauté veggies in the same order mentioned above and go about it until you are done
- Quickly stir them all together add a couple tbsps of water to adjust the consistency to your liking
- Add the air fried baby corn mix & serve
- Garnish with white sesame seeds
NOTE
- Keep an eye on the air-frier so they don’t over cook
- Blanching is not required as the baby corn is generally soft and cooks faster
- Use a wider pan on high flame for the sauce
- Mix the air fried baby corn into the sauce just before serving
Velvet Meadow 