You are here: Home > Cuisine > Chinese Vegetarian > Chinese Starters > Baby Corn Salt and Pepper Baby Corn Salt and Pepper by Tarla Dalal Succulently fresh baby corn, blanched and coated in a peppery batter, is deep-fried to perfection. To add to the thrills, the crisp corn is then stir-fried with zesty spring onions and pungent garlic, to make a flavour-rich starter that fits perfectly into an Oriental menu. Use only freshly roasted and ground pepper to make the Baby Corn Salt and Pepper, as it maximizes the flavour. 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Close 21 Nov 2012 This recipe has been viewed 97059 times 5/5 stars 100% LIKED IT 1 REVIEW ALL GOOD बेबी कॉर्न सॉल्ट एण्ड पेपर - हिन्दी में पढ़ें (Baby Corn Salt and Pepper in Hindi) Baby Corn Salt and Pepper recipe - How to make Baby Corn Salt and Pepper Tags Chinese StartersIndian Snacks for EntertainingDeep-fried Indian StartersDeep FryHigh Tea PartyWestern PartyCocktail Party Preparation Time: 15 mins Cooking Time: 15 mins Total Time: 30 mins 4Makes 4 servings Show me for servings Ingredients 1 1/2 cups blanched baby corn , cut into 1” pieces1/2 cup cornflour1/4 cup sliced whole spring onions1 tbsp finely chopped garlic (lehsun)1/2 tbsp whole peppercorns (kalimirch)1 tbsp oil salt to taste oil for frying Method Main procedureDry roast the peppercorns in a wok over a medium flame for a few minutes, grind coarsely and keep aside.Mix together the cornflour, salt, 1 teaspoon of coarsely ground pepper and ¼ cup of cold water.Dip the baby corn in this mixture and deep-fry till golden brown. Drain on absorbent paper and keep asideHeat the oil in a wok, over a high flame, add the spring onions, garlic, the remaining pepper and salt and stir-fry for 1 minute.Add the fried baby corn and toss well. Serve hot.