Baby Corn 65

Method

For 4 · quantities update with the serves control

1. 1

   Prep the baby corn

   Blanch the baby corn in salted boiling water for 2 minutes, drain very well, pat completely dry, and cut into even bite-size cubes (about 1 inch). Dry pieces are the secret to a coating that stays put.

2. 2

   The coating - our Golden Standard (for every half-kilo of baby corn): 3 tbsp corn flour + 2 tbsp maida, 1 whole egg (or just the white for a lighter crunch), 1 tsp Aromat or a similar seasoning powder, half tsp white pepper, half tsp salt (keep it low - the seasoning powder is already salty). Massage the egg, salt, pepper and seasoning into the baby corn first, then toss in the flours. The mix should look like a thick, sticky paste clinging tightly to every piece - never runny. Prefer a lighter, thinner crust? Go 2 tbsp corn flour + 2 tbsp maida. Want a heavy street-style crunch that survives the wettest sauce? Go 3 tbsp maida + 1 tbsp corn flour.

3. 3

   First fry - your mise en place

   Deep fry the coated pieces to about 80 percent done: cooked through but only lightly golden. Lift onto a rack and hold. This stage can be done well ahead of service.

4. 4

   On order: finish fry

   Return the pieces to hot oil for 30 to 60 seconds until deep golden and properly crisp. Drain on the rack, never on paper.

5. 5

   The sauce pan, at the same time

   Heat a teaspoon of oil, butter or ghee in a wok, flash the diced bell peppers and onion petals for about 30 seconds - they should stay crunchy - then add 148 g of the base with 60 g of water and let it bubble for a minute.

6. 6

   Toss to coat

   Slide in the crisp baby corn and toss for 1 to 2 minutes until every piece is glossy and evenly coated. Stir a small knob of butter through at this stage - it gives the sauce a silkier, better-clinging paste and a beautiful glossy glaze.

7. 7

   Finish

   Scatter the spring onion greens and fresh coriander over the top with the crisped curry leaves and serve straight away, while the crust still crackles.