Chilli Baby Corn

For Frying

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• ▢ 4 tablespoons all purpose flour

• ▢ 4 tablespoons cornstarch (cornflour)

• ▢ ¼ teaspoon black pepper powder

• ▢ ¼ to ⅓ teaspoon salt or add as per taste

• ▢ 4 tablespoons water

• ▢ 18 to 20 baby corn – 200 grams

• ▢ 6 tablespoons oil – for frying

For Sauce

• ▢ 1 tablespoon oil

• ▢ ½ cup chopped spring onion whites (scallion whites)

• ▢ 2 teaspoons finely chopped garlic or 5 to 6 medium sized garlic

• ▢ 2 teaspoons finely chopped ginger or 1 to 1.5 inches ginger

• ▢ 2 to 3 green chilies – slit or sliced

• ▢ ⅓ cup thinly sliced or finely chopped capsicum

• ▢ 2 teaspoons soy sauce – naturally brewed

• ▢ 1 teaspoon sweet green chili sauce or sweet red chilli sauce, add as per taste

• ▢ ¼ teaspoon black pepper powder

• ▢ ½ to 1 teaspoon sugar or add as required

• ▢ salt as required

• ▢ 2 to 3 tablespoons water – optional

• ▢ 1 teaspoon cornstarch (cornflour) – optional

For Garnish

• ▢ 1 to 2 tablespoons finely chopped spring onion greens (scallion greens)

• ▢ 1 to 2 tablespoons spring onion greens

INSTRUCTIONS

Making batter

• Rinse and dry the baby corn with kitchen towel. Chop the baby corn in halves if they are larger in size or keep them whole if they are smaller.

• Prep the spring onions, garlic, green chillies, ginger, capsicum and set aside.

• Make a smooth and medium thick batter with the cornstarch (cornflour), all purpose flour, salt, pepper and water.

• Heat the oil in a wok or frying pan.

• Dip each baby corn piece in the batter and coat it well with the batter.

• Gently place the batter coated baby corn pieces in the hot oil.

• When one side firms up and is crispy, light golden, turn over and fry the second side.

• Fry the baby corn till the edges and sides are golden brown turning over a couple of times with a slotted spoon

• Place the fried baby corn on kitchen paper towels.

Making sauce

• In another pan or frying pan or wok, heat about 1 tablespoon oil. Or you could use the same pan that was used for frying the baby corn – keeping 1 tablespoon oil in it, remove the remaining oil with a spoon.

• Add chopped spring onions, ginger, garlic and slit green chilies.

• Stir fry on a medium-high heat for 1 to 2 minutes.

• Now add the sliced capsicum (green bell pepper). If you do not have capsicum, you can skip it

• Stir-fry on medium-high heat for 3 to 4 minutes until the capsicum is half cooked. It should have some crunch.

• Lower the heat to medium and add the soy sauce, sweet green chilli sauce or sweet red chilli sauce. Mix well.

• Now sprinkle black pepper powder, salt and sugar. Mix again.

Making Chilli Baby Corn

• Add the fried baby corn. Gently mix with the rest of the ingredients. You could stop here if you prefer a highly crispy and crunchy baby corn texture. But if you want a smooth glazed sauce coating on the baby corn then proceed to the following steps.

• Add 2 to 3 tablespoons water and mix again.

• To give a glaze and smoothness in the dish, sprinkle about 1 teaspoon of cornstarch (cornflour). 

• Mix well and cook for 1 to 2 minutes or more till the cornstarch has cooked.

• Add the apple cider vinegar or rice vinegar and stir again.

• Lastly add the chopped green springs greens and give a mix.

• Check the taste and add salt, pepper or soy sauce if required.

• Serve the baby corn garnished with some spring onion greens or chopped celery.

• You can serve chilli baby corn as a starter snack or with bread or as a side with stir fried noodles or fried rice.