Chinese Style Fried Capsicum
by Tarla Dalal
Chinese Style Fried capsicum, typically capsicum is used in Chinese sauces or as juliennes in noodles and fried rice. Next time, try the fried capsicum, it is a unique way of serving capsicum and will be enjoyed by your loved ones. You could also use other crunchy vegetables like baby corn or even asparagus and try this recipe. Try serving it with green garlic sauce or a schezuan sauce. Crunchy, munchy and yummy!
Chinese Style Fried Capsicum recipe - How to make Chinese Style Fried Capsicum
Preparation Time: Cooking Time: Total Time:
Makes 2 servings
For The Green Garlic Sauce
5 tbsp finely chopped coriander (dhania)
1 tbsp finely chopped green chillies
2 tbsp powdered sugar
2 tbsp finely chopped garlic (lehsun)
salt to taste
1 tbsp lemon juice
2 tsp vinegar
For The Fried Capsicum
1 cup capsicum wedges
1/2 cup plain flour (maida)
1/4 cup cornflour
salt and to taste
1 tsp chilli powder
1/2 tsp mustard (rai / sarson) powder
oil for deep-frying
For the green garlic sauce
- For the green garlic sauce
- Combine all the ingredients in a bowl and mix well.
- Keep aside to marinade for atleast 30 minutes.
For the fried capsicum
- For the fried capsicum
- Combine all the ingredients along with ½ cup of water in a bowl and mix well.
- Heat the oil in a wok / kadhai and dip a few capsicum wedges coated in the batter at a time and deep-fry till they turn golden brown in colour from all the sides. Drain on absorbent paper.
- Serve immediately with green garlic sauce.
Variation: fried babycorn
- Variation: fried babycorn
- Replace capsicum with 1 cup of water thickly sliced baby corn and proceed as per the recipe.
Chinese style Fried Capsicum Video by Tarla Dalal
| Energy | 366 cal |
| Protein | 6.4 g |
| Carbohydrates | 54.4 g |
| Fiber | 4.2 g |
| Fat | 14 g |
| Cholesterol | 0 mg |
| Vitamin A | 916.5 mcg |
| Vitamin B1 | 0.7 mg |
| Vitamin B2 | 0.2 mg |
| Vitamin B3 | 3 mg |
| Vitamin C | 105 mg |
| Folic Acid | 52.4 mcg |
| Calcium | 68.8 mg |
| Iron | 2.9 mg |
| Magnesium | 0 mg |
| Phosphorus | 0 mg |
| Sodium | 8.1 mg |
| Potassium | 162.5 mg |
| Zinc | 0.7 mg |
Capsicum rings are little common.. I have had it many times before.. But this time i tried this green garlic sauce and it enhances the taste of this rings. It completely changes the taste of the rings.. Little sweet and tangy sauce with strong coriander taste which enhances the taste of the rings..
A great starter...best served off the kadhai. the USP of the recipes is the green garlic sauce.
Capsicums tastes great and the addition of mustard adds that zing.