Crispy Schezwan Baby Corn
Recipe type: Appetizer
Cuisine: Oriental
Prep time: 
Cook time: 
Total time: 
Serves: 4 servings
  • Baby corn – 150 gms
  • Cornflour – 4 tbsp
  • All-purpose flour – 1 tbsp
  • Schezwan sauce – 4 tbsp
  • Salt to taste
  • Vegetable oil for deep frying
  • Water as required
  1. Boil the baby corns in salted water until they are soft but still retain their crunch. Drain and let them cool.
  2. When the baby corns are cold enough to handle, cut them lengthwise into half. Sprinkle salt over them and give a quick mix.
  3. In a shallow bowl or plate, mix the cornflour, all-purpose flour and salt. Mix well. Then add water one spoon at a time and mixing it well until you get a thick but pouring consistency batter. Also make sure there is no lump.
  4. Heat a deep frying pan and add enough oil into it for deep frying.
  5. Dip each halves of the baby corns into the flour batter and tip into the oil. Flash fry them in batches for 2 minutes each.
  6. Set the fried baby corns aside on kitchen towel to soak excess oil.
  7. Now take a wok or skillet and heat 1 tablespoon of oil in it. When the oil is hot, add the schezwan sauce. If the schezwan paste is thick, add some water to loosen it up.
  8. Then add the fried baby corns and toss them well so that they are coated with the schezwan sauce from all sides.
  9. Sprinkle some greens on top to garnish and serve hot & crispy Schezwan baby corn with ketchup! Enjoy!
Recipe by Flavor Quotient at