Sweet Corn Balls in Honey Chilli Sauce

In a mixing bowl, combine the coarsely crushed corn and the whole corn kernels.

Add the all-purpose flour, cornstarch, ginger-garlic paste, black pepper, and salt. Mix well without adding much water; the moisture from the corn should help bind it into a thick, moldable mixture.

Heat oil in a deep frying pan on medium heat.

Drop small, round portions of the mixture into the hot oil. Fry until they turn crispy and golden brown on all sides. Drain them on paper towels and set aside.

Heat 1 tablespoon of oil in a wok or a wide pan over high heat. Add the chopped garlic and sauté for a few seconds until fragrant.

Toss in the julienned carrots and sliced green bell peppers. Stir-fry on high heat for 1–2 minutes so they retain their crispness.

Lower the heat and stir in the soy sauce, tomato ketchup, and chilli sauce.

Pour in the cornstarch slurry and stir continuously until the sauce thickens slightly.

Add the fried corn balls to the wok. Toss gently for 1-2 minutes until every ball is evenly coated in the glossy glaze.

Garnish with Sweet corn kernels before serving immediately.