Full Written recipe for Crispy corn

Prep time: 15-20 minutes
Cooking time: 15-20 minutes
Serves : 3-4 people

Ingredients:
• Boiling water
• Sweet corn kernels 2 cups
• Salt to taste
• Ginger garlic paste 1 tsp
• Black pepper powder a pinch
• Maida (refined flour) 2 tbsp
• Corn flour 2 tbsp
For tossing:
• Oil 1 tbsp
• Pyaaz (onions) 2 tbsp (chopped)
• Lehsun (garlic) 2 tbsp (chopped)
• Adrak (ginger) 1 tbsp (chopped)
• Coriander stems 1 tbsp (chopped)
• Hari mirch (green chillies) 2-3 nos. (chopped)
• Capsicum 1/3rd cup (chopped)
• Spring onion bulbs 1/3rd cup (sliced)
• Schezwan sauce 1 tbsp
• Ketchup 2 tbsp
• Red chili sauce 2 tsp
• Soy sauce 1 tsp
• Salt to taste
• White pepper a pinch
• Sugar a pinch
• A small handful of spring onion greens
• A small handful of fresh coriander
Method:
• Set water for boiling in a stock pot, add the sweet corn kernels and boil for 3-4 minutes, further transfer the boiled corns to a big size mixing bowl & allow it to cool down for couple of minutes.
• Now add salt, ginger garlic paste, black pepper powder, maida & cornflour, mix with light hands so the corn coats well, to ensure the coating is done well, add a splash of water and recoat the corns with little more maida and cornflour, repeat the process of coating flour 3-4 times so it gets coated evenly.
• Let the corn kernels rest for a while after coating.
• Set oil in a wok for deep frying, before frying sift the coated corn using a sieve to remove excess flour, further drop in one corn to check the oil temperature, as soon as you slide in bubbles should appear, deep fry the coated corns in batches in hot oil on medium heat until they are nice crisp.
• Once fried remove in a strainer so to get rid of excess oil. Keep this crispy corn aside to toss in the quick sauce.
• For tossing in sauce, set a wok on high heat, let the wok heat really well, add oil, onions, garlic, ginger, coriander stems & green chillies, stir & cook for 1-2 minutes on high flame.
• Further add capsicum & onions, stir & cook for 1-2 minutes on high flame.

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