Ingredients:
1 cup baby corn, cut into slices diagonally, or Button Mushrooms, (whole)
2 tbsp Maida,(sieved flour),
4 tbsp Cornflour,
2 tsp Corn flour,
1 tsp ginger-garlic paste,
1/2 tsp red chilli powder,
1/2 tsp pepper powder,
Oil for deep frying,
Salt to taste,
Water.
Sauce –
1 tsp chopped ginger,
1 tsp chopped garlic,
1 tsp green chilli paste,
1 tsp oil,
2 tbsp soy Sauce,
2 tbsp red chilli sauce,
1 tbsp tomato ketchup,
1 tbsp vinegar,
1/2 cup chopped spring onions,
1 tbsp cornflour,
Salt to taste.
Method:
Make a batter with cornflour, ginger-garlic paste, green chilli paste, salt and little water, enough to form a thick paste. Heat oil in a wok, dip the cut babycorn or whole mushrooms in this batter and deep fry in oil.
To prepare the sauce –
Heat oil, add chopped ginger and garlic, green chilli paste, mix and fry for 1 minute. Add 1/2 cup water to it and bring to boil. Dissove cornflour in water to form a paste, and add to the wok. Also add all the sauces, salt and mix well. When the sauce starts thickening, add the fried baby corns or mushrooms and mix to coat them with the sauce. Remove from flame. Garnish with spring onions and serve hot with schezwan sauce.