Baby Corn Bullets

Few years back in Bangalore, I was turning the pages of a note book that I borrowed from my dear friend Anju, to see the caption "Baby corn bullets"!!!  When I realised what I saw and the curiosity crept over me, I had gone several pages further. Frantically turning back the pages I saw it again and hence was discovered the recipe of 'Baby corn bullets'!!!  Anju is blessed with infinite number of Aunts, each one qualifying in a couple of  delicacies, handicrafts and what not!!!  That way we were never short of innovative recipes, with fancy names like this which were trusted and tested. The recipe was duely copied and tried by me!!! Here is the outcome with few modifications...

You will need...

Baby corns - 300gm

Soya sauce - 1 tbsp

Chilli sauce - 1 tbsp

Oyster sauce - 1 tbsp(optional)

Green chillies - 5-6 chopped

Chilli flakes - 1 tsp

Spring onions - 3-4 chopped, greens and whites seperated

Onions - 2 chopped

Ginger paste - 1 tsp

Garlic - 5 cloves finely chopped

Ajinomotto - a pinch(optional)

Corn flour - 1 tsp

Sesame oil

Oil - for deep frying

Water

Salt

For the batter...

Corn flour - 2 tbsp

Plain flour - 1/2 cup

Ajinomotto - a pinch(optional)

Egg - 1

Soya sauce - 1 tbsp

Chilli sauce - 1 tbsp

Chilli powder - 1 tsp

Ginger paste - 1 tsp

Garlic paste - 1 tsp

Salt - to taste

Water

Mix all these to form a smooth batter and keep aside.

Directions:

Cut baby corns into two lengthwise. Keep it immersed in boiled water for 2 minutes.  Drain and dip each one in batter and deep fry in batches until golden brown.  Take care not to overcrowd the frying pan.  In a non stick/thick bottomed pan, in high flame add sesame oil and saute onions, garlic, ginger paste, and spring onion whites until onions turn translucent. Reduce heat to meduim, add all the sauces, green chillies, ajinomotto and chilli flakes.  Pour 1/2 cup of water mixed with cornflour and let it boil.  When it thickens and gets glacy, add the fried babycorns into it and mix well. Garnish with spring onion greens and serve hot. Can be served as an appetizer as well as a side dish for fried rice/chowmein.