Chilli Babycorn / Paneer

Babycorn is one of my favourite vegetables.. And chinese one of my favourite cuisines..  Chilli Babycorn serves as a perfect appetizer, given the fact that it suits my palate on any given day.. Crispy on the outside and soft and moist on the inside, its a comprehensive blend of texture as well as the flavours..

                The way chilli babycorn is made, the same way even chilli paneer can be made.. Just the difference being , paneer is cut in cubes and deep fried till light brown in color.. There is no need to fry it twice.. I made both babycorn and paneer at the same time as i had limited  babycorn at hand.  It was loved and savoured by all my family members...

Ingredients:

1 pack babycorn cut length wise and blanched in hot salted water

1tbsp oil

1 bunch spring onion chopped seperately

5-6 flakes Garlic chopped

2tsp Cornflour as desired

2tbsp Tomato sauce

2tsp Soya Sauce

2tsp Vinegar

1tsp Honey

2tbsp red chilli Sauce

2tbsp Toasted sesame seeds for garnishing

Method: Pat dry babycorns completely. Coat nicely with cornflour. Deep fry half. Remove. Let it rest for half hr. Again coat with cornflour nicely and deep fry. In a pan heat oil. Fry onions and garlic for a min. Onions should be crisp. Mix all the sauces in a bowl and add little water. Put this in pan and add babycorn. Mix well. It should coat well. Add honey and mix again.. Sprinkle with spring greens and toasted sesame seeds. Serve hot.