Szechuan Crispy Corn

We increasingly find nibblers to be so much more popular at meals now. The dips, the mini bites, etc. have taken over the traditional appetizers. It allows folks to manage their diet and also saves some tummy space for drinks and main course. We haven't ventured into making dips off late but tried this nibbler recently -  easy to like crispy cutey corns

Ingredients

1 cup boiled corns
2 tbsp cornflour
1 small onion, finely chopped
1/2 tsp sweet chilli sauce
1/2 tsp sriracha sauce
Salt and white pepper

Method

The trick here is about timing and double coating the corns.

1. Make a mixture of 1 tbsp cornflour, salt, pepper and 1 tsp of water. Adjust quantities to make a consistent smooth batter of sorts

2. Coat the boiled corns in the batter ensuring each corn has a uniform covering. It is fine if the corns are sticking to each other at this stage

3. Now take the remaining 1 tbsp cornflour (or more as needed) and coat the corns again in this mixture. This time you have to make sure the corns get dried a bit and also separate from each other. A bit of manual intervention may be needed.

4. Now take about 2 tbsp oil in a pan and shallow-fry the corns. Of course, you can deep-fry the corns, but there is no need. You can shallow-fry on high heat for 2-3 min followed by low heat for 10-15 minutes, turning after every 2 min. Ensure the corns are golden brown

5. In parallel, saute the onions in 1/2 tsp oil and when they start to brown, add the sauces and turn off the gas.

6. Once the corns are done, take them out on a kitchen towel till they dry and lose excess oil. 

7. Now turn on the gas and add the corns to the onion mix coating quickly - all in about 2 mins. This last step must be done just before serving.

Sweet spicy an crispy corns are ready!