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Saturday, 22 November 2014


Salted Crispy Corn With Chilli And Pepper

The chilli adds bite to the natural sweetness of corn making this deliciously moreish. A great               snack with drinks.


S.No
Ingredients
Quantity
1
Corn Kernels (Canned)
200 g
2
Vegetable (Oil To Fry)
250 ml
3
Corn Flour (To Dust The Corn)
100 g
4
Onion (chopped)
10 g
5
Spring Onion (chopped)
5 g
6
Green Chilli (chopped)
2 no.
7
White Pepper Powder
½ Tsp
8
Chinese Wine Vinegar ( Or white Vinegar)
½ Tsp
9
Sugar
1 Tsp
10
Salt
1 Tsp




Method:-

ü  Remove the yellow corn kernels from the can and drain.
ü  Keep the drained corn in a bowl.
ü  Dust the corn kernels evenly with corn flour making sure each kernel is coated.
ü  Keep the dusted corn kernels in a dry place for 30 minutes to allow the corn flour to absorb the excess moisture.
ü  Heat a wok and add the vegetable oil for deep frying, put a piece of bread in the oil, and if it becomes brown , your oil is read for frying.
ü  Fry the dusted corn kernels till crisp and golden brown.
ü  Remove and set aside.
ü  Reheat the wok and add 30 ml of the strained oil.
ü  Add the chopped chillies and spring onions and sauté well.
ü  Add back the crisp corn kernels.
ü  Add the seasoning and toss well.
ü  Add the vinegar.

ü  Remove and serve hot.

BEING CREATIVE CHEF!!