Baby Corn Tempura and Spicy Vegetable Stir Fry

Blogging Marathon # 35 Week 1 Day 1

Theme : Cooking with Corn

Baby corn or corn are my favourite vegetables, I love to add in kebab, tikka, noodles, salads. Corn on the cob with flavoured butter is my all time favourite. When I saw the mail for this months theme for Blogging Marathon that we are would be cooking with corn I jumped for taking the category with Cooking with Corn as my first week Cook off.

I have earlier posted my one of the favourite and best recipe i.e. Corn n Sweet Potato Kebab i thought this time I would like to take you to the Culinary journey of China for this dish. Stir fry and Tempura both are very popular cooking method used in Asian cooking i.e. Chinese, Japanese food. Sitr fry originated in China, it's short cooking time makes the vegetables more succulent and preserves their texture and natural flavours while preventing the loss of water soluble vitamins.

Preparation time : 15 mins

Cooking time : 20 mins

Serves : 4

Difficulty level : Medium

Ingredients For Baby corn tempura:

1 can Baby corn

3 tbsp Maida

3 tbsp Cornflour

Salt to taste

1/2 tsp chilli powder

Cold Soda water / Sparkling water

Oil for frying

Ingredients for Stir Fry:

1/2 Carrot cut into julienne

1 medium Bell pepper / Capsicum sliced

1 medium Red onion sliced

1/2 tsp finely chopped ginger

1/2 tsp finely chopped garlic

1/2 tsp finely chopped bonnet chilies

1 tbsp oil

Salt to taste

1 tsp vinegar

1 tsp Soya sauce

1/2 tsp black pepper powder

1 tbsp cornflour

3 tbsp water

Method for Making Corn Tempura:

• Cut baby corn into two lengthwise if the corn are very thick.
• Mix both flour, salt and cold sparkling water into a smooth batter.
• Keep this bowl over ice bowl.
• Heat oil in a pan, dip corn's in batter and fry them till golden and crisp.
• Drain from oil and place on the kitchen towel to drain excess oil.

Method for Making Stir Fry:

• Combine soya sauce, corn flour and water in a bowl.
• Heat oil in non-stick pan or wok, when close to smoking point add in ginger, garlic and chillie.
• Saute for 5 sec, immediately add in vinegar followed by vegetables.
• Saute for 2 mins, add in cornflour sauce mixture. Mix well till it coats vegetables.
• Add in salt, pepper and Baby corn tempura, toss. Serve it hot

Note:

• Keep the tempura cold all time. Place bowl of batter over ice bowl. This is important to get the crispy tempura.
• While cooking Chinese it is always recommended to cook on high flame and use wok i.e. flat bottom kadhai as it helps to spread heat evenly and you have enough place for vegetables to cook without getting soggy.
• If using fresh Baby corn blanch them in boiling water for 2 min and immediately transfer to ice bath, this will prevent from self cooking and you will get crunchy bite.
• You can use mushroom of your choice or zucchini  instead of carrot.

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#35