Chilli Baby Corn | Appetizers | TSF Special

Name: Chilli Baby Corn | Appetizers | TSF Special
Total time: 1200 s
Yield: 2 people
Cuisine: Indian
Ingredients: 200 grams Baby Corn, halved and cut into 1 inch strips; 2 Tablespoons All-purpose Flour, maida; 2 Tablespoons Corn Flour; 2 Tablespoons Rice Flour; 1 Teaspoon Red Chilli Powder, or paprika; 1 Teaspoon dark Soy Sauce; 1/2 Teaspoon Salt; 6 Tablespoons Water; 2 tablespoons Oil, for frying; 1 Tablespoon Oil; 1 Tablespoon finely chopped Garlic; 1 Tablespoon finely chopped Ginger; 5-6 Green Chilli, slit lengthwise; 1 Onion, cut into 1 inch cubes; 1 Small Capsicum, cut into 1 inch cubes; 1 Teaspoon light Soy Sauce; 1 Teaspoon Vinegar; 1 1/2 Teaspoon Red Chilli Sauce; 1 Teaspoon Tomato Ketchup; 1/2 Teaspoon Sugar; 1/4 – 1/3 Cup Water; 1/2 Teaspoon Corn Flour, or tapioca starch; 1 Teaspoon Black Pepper, freshly ground; 1 Teaspoon Salt; 2 Tablespoons chopped Coriander Leaves, cilantro/ sub with spring onions

TheStrollingFoodie @TheStrollingFoodie

Kolkata

If you love babycorn, this recipe is just for you. Crispy, deep fried baby corn is tossed with aromatics, onions, capsicum and Chinese sauces to create a fantastic Indo Chinese appetizer.

TheStrollingFoodie @TheStrollingFoodie

Kolkata

If you love babycorn, this recipe is just for you. Crispy, deep fried baby corn is tossed with aromatics, onions, capsicum and Chinese sauces to create a fantastic Indo Chinese appetizer.

Saved

Ingredients

20 minutes

2 people

For Frying:
200 gramsBaby Corn, halved and cut into 1 inch strips
2 TablespoonsAll-purpose Flour, maida
2 TablespoonsCorn Flour
2 TablespoonsRice Flour
1 TeaspoonRed Chilli Powder, or paprika
1 Teaspoondark Soy Sauce
1/2 TeaspoonSalt
6 TablespoonsWater
2 tablespoonsOil, for frying
Stir Fry:
1 TablespoonOil
1 Tablespoonfinely chopped Garlic
1 Tablespoonfinely chopped Ginger
5-6Green Chilli, slit lengthwise
1Onion, cut into 1 inch cubes
1Small Capsicum, cut into 1 inch cubes
1 Teaspoonlight Soy Sauce
1 TeaspoonVinegar
1 1/2 TeaspoonRed Chilli Sauce
1 TeaspoonTomato Ketchup
1/2 TeaspoonSugar
1/4– 1/3 Cup Water
1/2 TeaspoonCorn Flour, or tapioca starch
1 TeaspoonBlack Pepper, freshly ground
1 TeaspoonSalt
2 Tablespoonschopped Coriander Leaves, cilantro/ sub with spring onions

Saved

Steps

20 minutes

1

For Frying:
2

Combine all-purpose flour, rice flour, corn flour, chilli powder, soy sauce, salt, pepper and water in a bowl. Whisk to make a smooth batter.
3

Add baby corn and mix well. Use your hands to mix this to ensure the baby corn is evenly coated with batter
4

Heat oil in a deep pan or kadhai. Once hot, add the batter coated baby corn one by one. Fry for 5-6 minutes on a medium flame. Turn the flame to high in the end and fry for 1-2 minutes or until golden brown.
5

Use a skimmer to carefully remove the baby corn from the oil and transfer to a plate lined with a clean kitchen towel or tissue paper. Keep aside.
6

Stir Fry:
7

Combine soy sauce, vinegar, ketchup, red chilli sauce, corn flour and water in a bowl. Keep aside.
8

Heat oil in a wok or kadai till smoking hot. Add garlic, ginger and green chillies and saute till fragrant, about 30-40 seconds. Add onion and capsicum and saute for 1 – 2 minutes. Remember to stir constantly.
9

Add the fried baby corn and toss to combine.
10

Add the sauce mix we made earlier on medium heat and stir continuously. Add sugar, salt and pepper. Cook till the sauce thickens, about 1-2 minutes and becomes glossy.
11

Garnish with chopped coriander and serve hot. Bon appetit!
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Notes:
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Deep Frying: To ensure the baby corn cooks from inside, deep fry on a medium flame. Then increase the flame right in the end for a minute or two to get the outer coating really crispy
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Substitutes: Sub babycorn with the same quantity of mushrooms, cauliflower, paneer chicken (increase to 250 grams) or prawns for variations to this recipe
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Nutrition:
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Calories: 233kcal, Carbohydrates: 32g, Protein: 4g, Fat: 12g, Saturated Fat: 1g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 7g, Trans Fat: 1g, Sodium: 1272mg, Potassium: 254mg, Fiber: 5g, Sugar: 8g, Vitamin A: 415IU, Vitamin C: 36mg, Calcium: 24mg, Iron: 1mg