Babycorn Pepper - Salt

This week......is Chinese special........I am trying to re create Indo Chinese recipes, that I am missing out here when I want to have them

10 - 12 baby corn, boiled
1/2 tsp cornflour
2tsp refined flour / plain flour
1.5 tsp black pepper corns freshly crushed - you can also use pink and white instead
2Tbsp Spring Onion greens - chopped
2 Stalk Spring onion bulbs - sliced vertically
Salt to taste
2 green chillies - finely chopped
1tsp ginger - finely chopped
1tsp garlic  - finely chopped ( i avoided this, but it does increases the flavor)
1Tbsp celery - chopped
1/2 tsp white pepper powder
1tsp Vinegar
1tsp Soya sauce
1/2 Tbsp + for deep frying - Oil

Cut the boiled baby corns vertically ( 2 -3 cuts for a babycorn) into smaller pieces - bit size pieces
In a bowl add the baby corn and season with with salt and white pepper, add cornstarch / cornflour along with plain flour to dust and mix it well
Heat oil in a pan and add the coated baby corn and fry until crisp
In the meanwhile heat oil in a wok and add garlic, ginger , green chillies and celery ( you can add more apart from the specified quantity in case you like celery)
Give it a stir and add the onion bulbs, you can also add sliced onions
Saute well
Also keep a check on the babycorn, and stir it so that its evenly cooked and crisp - crunchy
Add soya sauce to the wok along with salt and the crispy babycorn , directly from the oil at this stage
Give it a mix and add vinegar, crushed peppercorns and garnish with spring onion greens
Serve it immediately since the baby corns needs to be crunchy and crisp......tat s when you will enjoy it the most