Today’s recipe is about one of the most popular and favourite Indo Chinese starters. The crispy chilli baby corn can be served as an appetizer or even as a side dish in the main course.
Crispy chilli baby corn is as easy to cook as it tastes good. Surprise your guests by this easy and tasty Chinese recipe and be ready to be showered with compliments.
Serves: 5
Preparation time: 20 minutes
Cooking time: 20 minutes
Serve as: The main course with noddles or fried rice / as a starter
Ingredients:
1. For the batter of babycorn
– 4 tbsp corn flour
– 2 tbsp rice flour
– Salt as per taste
– 1 tea spoon red chilli powder
– 1 tea spoon crushed black pepper
– 1 tea spoon garlic powder (optional)
2. For the gravy/sauce of cripy babycorn
– Finely chopped Spring onions
– 1 chopped onion (medim size)
– 1 chopped capsicum (green bell pepper)
– 1 tbsp soya sauce
– 1 tbsp vinegar
– 1 tbsp tomato ketchup
– 1 chopped green chilli
– 2 cloves of chopped garlic
– 1 tbsp corn flour mixed in water (for thick consistency)
– Sesame seeds (optional – for decoration)
Preparation:
– Slit the baby corns into small long pieces and wash them.
– Prepare the batter by adding the cornflour, rice flour, salt, black pepper, red chilli powder and garlic powder and mix well.
Keep adding water to reach a semi-fluid consistency for the batter.
– Now, dip the baby corn pieces in the batter and then fry them until they become crispy.
– Now for the sauce, add chopped green chilli and garlic and saute in hot oil in a pan for a minute. Then add the chopped onions and cook until it discolours.
– Add the capsicum and cook for a minute. Add the soya sauce, ketchup and vinegar and mix well.
– Now add the cornflour mixed in water for a thick consistency of the gravy.
– Lastly, add the fried baby corns and finely chopped spring onions. Mix well and turn off the gas.
Recipe tips:
1. Make sure to add rice flour during the preparation of the batter. This helps to retain the crispiness of the baby corn for a longer time.
2. Do not miss to add the liquefied cornflour in the sauce. This makes the gravy thick.
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