Crispy Baby Corn Satay Recipe

Name: Crispy Baby Corn Satay Recipe
Total time: 1800 s
Yield: 4 servings
Cuisine: American
Ingredients: 12 Baby corn; 2 tbsp Peanut oil or any cooking oil; for The Marinade; 1/4 cup Yoghurt; 1 tbsp Rice flour; 1 tsp Turmeric powder; 1 tsp Red chilli powder; 4 cloves Garlic, crushed; 1 tsp Garam masala powder (optional); 1/4 tsp Carom seeds; to taste Salt,; Pinch Orange food colour (optional)

Harjeet Kaur @cook_13349754

#Colourorange
This Crispy Baby corn Satay Recipe is a bright and vibrant coloured, delicious recipe of baby corn marinated in spices and yoghurt. Usually, we all go ooh and aah over miniature and these cute and tiny veggies do sell. Baby corn is chiefly corn that’s harvested when it’s undeveloped and before it is pollinated so we get baby corn. The monsoon is a season which is synonymous with happiness. Once it starts raining heavily, your heart craves either for romance or yearning to gorge on lip-smacking, mouth-watering food. Make these Crispy Baby corn Satay Recipe in order to satiate those pitter-patter raindrop craving.
. Indonesia is believed to be the real birthplace of satay, but the dish was carried to adjoining countries comprising of Thailand, Malaysia, Singapore, and others.
The marinated baby corn is pan-fried or grilled and then served. The sweetness of the baby corn along with the Indian spices makes this satay a spicy delectable and easy-to-make finger food. Serve the Baby Corn Satay along with a peanut dipping sauce as an appetizer and watch it disappear in minutes. Satay is customarily served with satay sauce, which is a fresh peanut sauce. The corn satay with peanut sauce makes it a lip-smacking combo and is relished by every satay lover.
Baby corn is a low-calorie vegetable and when cooked with less oil in a pan or grilled makes for a healthy starter.

Harjeet Kaur @cook_13349754

Saved

Ingredients

30mins

4 servings

12Baby corn
2 tbspPeanut oil or any cooking oil
forThe Marinade
1/4 cupYoghurt
1 tbspRice flour
1 tspTurmeric powder
1 tspRed chilli powder
4 clovesGarlic, crushed
1 tspGaram masala powder (optional)
1/4 tspCarom seeds
to tasteSalt,
PinchOrange food colour (optional)

Saved

Steps

30mins

1

First, wash the baby corn and blanch them. Drain and keep aside.
Secondly, in a bowl take all the ingredients for the marinade and whisk to make a thick paste. Add the baby corns to this marinade and evenly coat them with the mixture. Set aside the baby corns to marinate in the mixture for at least 30 minutes.
2

Add the baby corns to this marinade and evenly coat them with the mixture. Set aside the baby corns to marinate in the mixture for at least 30 minutes.
3

After the baby corns have marinated well, you can toss them in a pan, so the corn get cooked and coated well with the marinade.
Dip the satay sticks in water and keep aside.
Heat a skillet pan on medium heat. Add a tablespoon of oil in the skillet and place the baby corns along with the marinade into the pan and fry them in the oil until all the marinade coats the corn and the baby corn has cooked through.
4

As soon as they are done, remove the baby corn satay from the pan. Insert the skewers gently through the centre, place on an oven grill and roast on 250 degrees for 5 minutes.
5

Finally the baby corn is crisp and ready to serve. Arrange on a platter and serve the Crispy Baby Corn Satay along with a peanut dipping sauce, onion rings and lemon wedges.