In this Article explained how to prepare a restaurant-style Crispy Corn Chilly Pepper Dry. The dish is characterized by its extreme crunchiness and a perfect balance of spicy and tangy flavors.
Ingredients for Crispy Corn Chilly Pepper Dry
Here is the detailed list of ingredients used in the recipe, categorized by the stage of preparation.
1. For Boiling the Corn
Sweet Corn: 2 cups (fresh or frozen kernels)
Water: Enough to submerge the corn
Salt: To taste (enough to make the water slightly salty)
2. For the Crispy Coating
Black Pepper Powder: 2 teaspoons (initial seasoning)
All-Purpose Flour (Maida): 3 tablespoons (added in stages)
Corn Flour (Cornstarch): 4–5 tablespoons (added in stages for maximum crunch)
Water: A few drops (only if needed to help the flour stick)
Salt: A small pinch (adjust based on boiling stage)
3. For Deep Frying
Sunflower Oil: approximately 500ml (for deep frying)
4. For the Chilly Pepper Base
Oil: 1.5 ladles (reserved from frying or fresh)
Ginger: 1-inch piece, finely chopped
Garlic: 1 full pod (medium-sized), finely chopped
Spring Onions: 2 bunches (separated into white bulbs and green stalks)
Green Chilies: 6 pieces, finely chopped (adjust for spice level)
Capsicum (Bell Pepper): 1 medium, finely chopped
Black Pepper Powder: 3 small teaspoons (this is the primary flavor)
Salt: 1.5 small teaspoons (or to taste)
5. The Sauces
Dark Soy Sauce: 3 tablespoons
Vinegar: 3 tablespoons
Red Chilly Sauce: 2 tablespoons
Green Chilly Sauce: 2 tablespoons
I. Preparation of the Corn
Boiling: Start by boiling water in a vessel. Add salt to the water (it should be slightly salty, like seawater)
Cooking: Add two cups of sweet corn kernels to the boiling water. Cook them for about 5 minutes or until they are tender.
Cooling: Drain the hot water and immediately rinse the corn under cold running water to stop the cooking process and cool them down completely.
II. Coating for Maximum Crispiness
To achieve a “Kurkura” (extra crispy) texture, the corn is coated in stages:
Initial Seasoning: Add salt and about 2 teaspoons of black pepper powder to the cooled corn. Toss gently to avoid breaking the kernels.
First Coating: Add 1 tablespoon of All-Purpose Flour (Maida) and 2 tablespoons of Corn Flour. Toss well.
Second Coating: Add another tablespoon of Maida and Corn Flour. If the mixture looks too dry and the flour isn’t sticking, sprinkle a tiny bit of water and toss again to ensure an even, thick coating .
III. Frying Process
Heating Oil: Heat about half a liter of sunflower oil for 5 minutes until it is very hot .
Deep Frying: Fry the corn in batches. Use a lid to partially cover the pan as corn kernels can sometimes pop and splatter.
Duration: Fry for 3 to 5 minutes until they are golden and highly crispy. Drain them using a slotted spoon .
IV. Preparing the Chilly Pepper Sauce
Sautéing Aromatics: In a separate pan, heat 1.5 ladles of oil. Add finely chopped ginger and a whole pod of finely chopped garlic.
Vegetables: Add the white parts of 2 bunches of spring onions and about 6 chopped green chilies for heat.
Capsicum: Add finely chopped capsicum (bell pepper) and sauté briefly; do not overcook as they should retain some crunch .
Seasoning: Add salt and 3 small teaspoons of black pepper powder.
Sauces: Mix in the following:
3 tablespoons Dark Soy Sauce
3 tablespoons Vinegar (for tanginess)
2 tablespoons Red Chilly Sauce
2 tablespoons Green Chilly Sauce
V. Final Assembly
Add the fried crispy corn into the sauce mixture.
Add the remaining green parts of the spring onions.
Toss everything quickly on high heat so the corn stays crispy while being coated in the spicy sauce.
Serving Suggestion: Serve immediately while hot to enjoy the contrast between the crispy exterior and the juicy corn inside.
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