Baby corn fingers

Another fun dish when serving starters is some baby corn fingers! If you’ve seen my chicken lollipops post already, you’ll notice that they share the same ingredients which makes this dish even more simple to make!

So here’s what you’ll need:
15-20 baby corns

Set 1: Ingredients for the green paste:
1)2″ piece ginger
2)10-12 flakes garlic
3)3 spring onions
4)3 green chillies
5)Little Celery n coriander leaves(2 tbs each)

Grind and keep aside.

Set 2: 

1)2tsp Soya sauce
2)1tsp vinegar
3)1 Tsp red Chilli sauce
4)1/2 tsp sherry wine
5)1 tsp Worcestershire sauce
6)1/2 tsp salt
7)1/4 tsp Ajinomoto (optional)

Mix both sets together and marinate the baby corns in this mixture and keep covered for half an hour to one hour.

Batter for frying:
1)3 tbsp  plain flour
2)1 tbsp corn flour
3)1 tbsp rice flour
4)1/2 tsp sherry wine
5)1/2 red Chilli sauce
6)1/2 tsp black pepper powder
7)1 tsp chopped celery leaves
8)Salt to taste

Mix the batter well and keep aside.

Next, dip the baby corns in the batter and deep fry them. Then, blot them with some tissue paper to remove the excess oil.




Garnish with spring onions and serve hot with sweet Chilli sauce.



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