Honey Chilli Baby Corn

Ingredients

• 10-12 baby corns, halved vertically
• 1½ tablespoons honey
• 1 fresh red chilli, chopped
• 1 green chilli, chopped
• ¼ cup corn flour
• ¼ cup rice flour
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• Salt to taste
• Crushed black peppercorns to taste
• ½ cup refined flour (maida)
• Salt to taste
• 1½ tablespoons oil + for deep frying
• 1 tablespoon finely chopped garlic
• ½ tablespoon finely chopped ginger
• 2 spring onion bulbs, finely chopped
• ½ tablespoon red chilli paste
• 1 teaspoon red chilli sauce
• A dash of soy sauce
• A dash of vinegar
• 4 tablespoons diagonally sliced spring onion greens + for garnish
• 1 tablespoon toasted white sesame seeds + for garnish 

Method

1. Take corn flour in a large bowl, add rice flour, onion powder, garlic powder, salt and crushed black peppercorns and mix well. Add baby corns and mix till they are well coated with the mixture.
2. To make the batter, take refined flour in another bowl, add salt and crushed black peppercorns. Make a well in the centre and pour ½ cup water and whisk till a smooth batter is formed. 
3. Heat sufficient oil in a kadai. Dip each baby corn into the batter and coat it well and gently slide into the hot oil. Deep fry till golden and crisp. Drain on an absorbent paper. 
4. Heat 1½ tablespoons oil in a pan, add garlic and ginger and sauté for 1-2 minutes. Add red chilli, green chilli and spring onion bulbs and mix well. Cook for 1-2 minutes. 
5. Add the red chilli paste and mix well. Add ¼ cup water and mix well. Cook for 1-2 minutes.
6. Add red chilli sauce, soy sauce and vinegar and mix well. Add 2 tablespoons spring onion greens and fried baby corns and toss till well combined.  
7. Switch the heat off and add honey, toasted white sesame seeds and mix well.
8. Add remaining spring onion greens and mix.
9. Serve hot garnished with toasted sesame seeds and spring onion greens.