Saturday, December 18, 2010

Beijing corn cubes

Beijing corn cubes are an evening snack relished by children and not too spicy. A Chinese recipe and though the procedure is a bit long, Beijing corn cubes are worth the effort for their awesome taste.

Thank you Lalitha for the superb recipe.

Preparation time: 3-4 hours (including cooling time)

Serves: 2


Sweet corn cream 1 can
Corn flour 150gms
Sugar 15-20gms
Tempura corn flour 1 cup
Chopped Celery 4-5strands
Chopped green chillies 2
Chopped Ginger 2tsp
Chopped onion 1
Chilli paste 1tsp
Soya sauce 2tsp
Refined cooking oil 4-5tbsp
Salt to taste


Mix the sweet corn cream, corn flour, sugar and 3cups water and make a thin batter. Cook the mixture in a thick based pan/wok on low heat. Keep stirring till the mixture thickens and becomes gel like. Make sure that it does not stick to the bottom of the pan.

Pour the mixture onto a flat tray/dish, cool to room temperature and place in the refrigerator for 3 and a half to 4 hours.

Cut the cooled mixture into small cubes.

Mix one cup tempura corn flour, salt and water to make a thin batter. (An alternate to tempura flour is ½ cup plain flour (Maida), ½ cup wheat flour (Atta) and ½ tbsp baking powder.)

Dip the cubes in tempura corn flour batter and shallow fry them till light brown in a few tsps of oil.

Heat 1tbsp oil in a wok and fry the chopped celery, green chillies, ginger and onion thoroughly.

Add chilli paste and soya sauce. Add the corn cubes and toss to evenly spice all the cubes. Add salt to taste. Serve hot.

Beijing corn cubes are a dry serving and tastes great as an evening snack or starter. A great idea for the Christmas and New Year celebrations as a welcome dish for all the vegans you plan to invite.

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