How To Make Crispy Mushroom With Babycorn | Veg Starter Recipe | Vikas Sharma | Ching's Secret
Recipe Information
Crispy Mushroom with Babycorn
Cultural Context
Crispy Mushroom with Babycorn is a popular dish in Indian cuisine, often found in Indo-Chinese restaurants. This dish combines the earthy flavors of mushrooms with the sweetness of baby corn, creating a delightful texture contrast. It's frequently served as a starter or main dish, showcasing the influence of Chinese cooking techniques on Indian flavors. Today, it is enjoyed in various forms across India, often adapted with different sauces and spices to suit local tastes.
all-purpose flour
🥗Healthier: chickpea flour
💰Cheaper: cornstarch
Chickpea flour adds protein and fiber while maintaining crispiness.
soy sauce
🥗Healthier: tamari
💰Cheaper: liquid aminos
Tamari is gluten-free while liquid aminos are often more affordable.
Heat vegetable oil in a wok until it's less than smoking temperature.
Use a tea strainer to fry a generous amount of garlic until golden brown, about 3 minutes.
Transfer the fried garlic to a bowl to drain excess oil.
Blanch baby corn by putting it in boiling water for about 2.5 minutes until 90% cooked, then drain.
Coat the blanched baby corn in cornflour.
Gently place each piece of baby corn in the hot oil and fry until golden brown.
Coat the mushrooms in cornflour and add them to the hot oil after the baby corn.
Fry the mushrooms until golden brown and then drain excess oil.
In a frying pan, add 1 tbsp of oil and increase the heat to medium.
Add the fried baby corn and mushrooms to the pan with a generous amount of soy sauce, 2 tbsp of white wine, and a pinch of pepper.
Stir quickly to coat each piece of mushroom and baby corn with the sauce, then add in the fried garlic.
Cooking Techniques
Equipment Needed
Spice Level:
🌶️🌶️🌶️Allergens
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