Recipe for Crispy Chilli Baby Corn Ingredients 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.