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Recipe for Crispy Chilli Baby Corn


Fresh Baby Corns 500 gm Red Onion Chopped 3 tbsp
Plain Flour 100 gm Celery Chopped 1 tbsp
Corn Flour 200 gm Chinese Parsley Chopped 3 tbsp
Water to Boil Tomato Sauce 2 tbsp
Oil to deep fry Salt 1 tsp
Sunflower Oil ( Light) 2 Tbsp White Pepper 1/2 tsp
Fresh Ginger Chopped 1 Tbsp Sugar 1/2 tsp
Garlic Chopped 1.5 Tbsp Light Soya Sauce 1/2 tsp

Preparing the dish

  • Cut each baby corn into three pieces. Blanch the baby corn pieces in boiling water for 30 secs and drain them out. Let it cool.Dust the baby corn in plain flour and corn flour.
  • Deep fry them on a very high heat to make it crip on the top.
  • Heat 2 tbsp oil in Chinese Wok
  • Fry the chopped ginger and garlic for 30 secs.
  • Add the chopped onion and fry for 1 min.
  • Add the rest of ingredients one by one except the light soya sauce.
  • Mix them and toss them on high heat for 30 secs.
  • Add the crisp fried baby corn and toss it well with light soya sauce
  • Serve garnishes with chopped spring onion.