Crispy manchurian sweet chilli baby sweetcorn

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For the battered baby sweetcorn

1. Thoroughly defrost the baby sweetcorn and cut in half.
2. Prepare the batter by blending garlic, ginger, soy sauce, salt and water in a jug.
3. Put the cornflour and plain flour in a bowl and mix well.
4. Add the wet mixture and whisk well until you have a smooth batter.
5. Dust the baby sweetcorn cobs in the extra flour.
6. Dip the dusted baby sweetcorn cobs in the batter and then deep fry in hot vegetable oil @ 190°c until crispy, golden and cooked through.

For the sweet sticky Manchurian chilli sauce

1. Heat the vegetable oil in a sauce pan over a medium heat.
2. Add the ginger, garlic, Chilli, onion, pepper and cook until soft without burning.
3. Add the soy sauce, chilli sauce and ketchup, cook gently until everything is combined.
4. Remove from the heat and add the cornflour – water slurry and stir well.
5. Return to the heat and cook until you have a thick, sticky and glossy sauce.

To serve

1. Place the cooked battered con into a large bowl, spoon over the sauce and stir well. Garnish with the chopped spring onions.