I tasted this baby corn tempura at a famous thai restaurant here in Bangalore (Mangotree Bistrobar) they'd served the tempura with original japanese mayo wasabi flavor it was all fancy. I changed a few things the batter is a light coating and also served it with a curry leaf mayo dipping...must try monsoon series...
250 Grams Baby Corn
5 Tbsp Mayo
4 Tbsp Maida(all purpose flour)
2 Tbsp Corn Flour
3 Chilies Finely Chopped
1 Sprig Curry Leafs Finely Chopped
3 to 4 Pods Garlic Finely Chopped
1/2 Tsp Pepper Powder
Salt as per taste
Oil for frying
6 Ice cubes +1/2 Cup Ice water to create batter
To Prepare Curry Leaf Mayo: In a mixing bowl add mayo add half the amount of chopped curry leafs, garlic, chilies and pepper powder mix well and chill before serving..
- Clean the baby corn wash and pat dry.
- In a mixing add the corn flour and maida salt half the chopped curry leafs, garlic and chilies..
- Add water and ice cubes mix and reserve its okay if there is lumps in this batter..
- Heat oil in a wok on medium flame dip the baby corn in the batter and drop in hot oil fry till light golden brown in color drain from oil place on paper towel to drain out excess oil and serve with curry leaf mayo..Enjoy..:)
Always buy baby corn with husk its fresh that way do not purchase the pre peeled and packed corn its dipped in a lot of preservatives and then packaged its also very stale..use canned or corn with husk for this recipe...
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