Crispy Baby Corn Recipe - Restaurant Style Chinese Babycorn Recipes - CookingShooking | Yaman Agarwal

Today let's together cook Baby Corn Crispy Recipe, which is a super crunchy & crispy Indo Chinese starter recipe, similar to manchurian and chilli recipes but super crunchy and less spicy :)

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Ingredients:
Babycorn - 200 - 250g / 1 packet
Water - to boil

Maida - 3 tbsp
Rice Flour - 3 tbsp
Corn Starch - 3 tbsp
Salt - to season
White pepper powder - ½ tsp
Ginger garlic paste - ½ tsp
Turmeric Powder - ¼ tsp
Oil - to deep fry

Oil - 2 tbsp
Spring Onion Whites - 2 tbsp
Spring Onion Greens - 2 tbsp
Garlic - ¼ cup
Green Chilli - 2 tbsp
Salt - to season
Black Pepper - ½ tsp
Sugar - 1 pinch
MSG - 1 pinch (optional)
Red Chilli Flakes - 1 tsp
Dark Soy Sauce - ½ tsp
Vinegar - ½ tsp
Corn Starch - ½ tsp
Water - to dilute corn starch
Sesame Seeds - 1 tsp to garnish


Kitchen Products I use:
Measuring Cup & Spoon Set - https://amzn.to/2KZBVpq
Kitchen Weight Scale - https://amzn.to/2ug3G65
Instant Yeast - https://amzn.to/2N2wzuf (500gms, keep frozen in airtight container, will stay good for years)
Instant Yeast - https://amzn.to/2KZSkdn (small pack)
Pizza Screen - https://amzn.to/2m4zpn6 (3 pack - 6,7,8 inches)
Parchment Paper - much better than butter paper, and it is reusable - https://amzn.to/2MZFGvC
Good NonStick Pan - https://amzn.to/2zl0hsa
Whipping Cream - https://amzn.to/2ugPB8m
Oven For Baking - https://amzn.to/2udP3A5 (28liter is good enough)
Microwave - https://amzn.to/2ubhHmn (not good)

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