All About Chilli Baby Corn Recipe

Chilli Baby Corn is a popular and delectable Indo-Chinese dish that perfectly blends the crispiness of baby corn with a flavorful and spicy chili sauce. This dish is a delightful combination of textures and tastes, making it a favorite among food enthusiasts.

To prepare Chilli Baby Corn, bite-sized baby corn is typically coated in a light batter and deep-fried until it turns golden and crunchy. The fried baby corn is then sautéed with a medley of colorful bell peppers, onions, and aromatic spices. The star of the dish is the tangy and spicy chili sauce, which coats the crispy baby corn and veggies, infusing them with a mouthwatering flavor.

Chilli Baby Corn can be served as an appetizer or a main course, accompanied by steamed rice or noodles. Its spicy kick and satisfying crunch make it a beloved choice for those who enjoy bold and zesty flavors. This dish showcases the harmonious fusion of Chinese cooking techniques with Indian spices, resulting in a dish that is both visually appealing and delightfully palatable.

Ingredients Of Chilli Baby Corn Recipe:

• 250g baby corn, washed and trimmed
• 1/2 cup all-purpose flour
• 1/4 cup cornstarch
• Salt to taste
• Water for batter
• Oil for deep frying

For the Sauce:

• 1 tablespoon oil
• 2 tablespoons finely chopped garlic
• 1 tablespoon finely chopped ginger
• 2-3 green chilies, slit
• 1 medium-sized onion, sliced
• 1 medium-sized capsicum, sliced
• 2 tablespoons tomato ketchup
• 1 tablespoon soy sauce
• 1 tablespoon chili sauce (adjust to taste)
• 1/2 teaspoon vinegar
• 1/2 teaspoon sugar
• Salt to taste
• 1/4 cup water
• Chopped spring onions for garnishing

Step By Step Instructions Of Chilli Baby Corn Recipe:

Step 1: Preparing the Baby Corn

• Wash the baby corn thoroughly and trim the ends.
• Blanch the baby corn in boiling water for 3-4 minutes to soften them slightly. Drain and pat dry using a kitchen towel.

Step 2: Making the Batter

• In a mixing bowl, combine the all-purpose flour, cornstarch, and a pinch of salt.
• Gradually add water and whisk until you get a smooth batter. It should be thick enough to coat the baby corn.

Step 3: Frying the Baby Corn

• Heat oil in a deep pan or wok over medium heat.
• Dip each blanched baby corn into the batter, ensuring they are evenly coated.
• Gently slide the coated baby corn into the hot oil and fry until they turn golden brown and crispy. Remove and place them on a paper towel to drain excess oil.

Step 4: Preparing the Chilli Sauce

• In a separate pan, heat 1 tablespoon of oil over medium heat.
• Add chopped garlic and ginger. Sauté for a minute until aromatic.
• Add slit green chilies and sliced onions. Sauté until the onions turn translucent.
• Toss in the sliced capsicum and stir-fry for another couple of minutes.

Step 5: Creating the Chilli Baby Corn

• Add tomato ketchup, soy sauce, and chili sauce to the pan. Mix well.
• Pour in vinegar, sugar, and a pinch of salt. Adjust seasoning to your taste.
• Add water to achieve the desired consistency of the sauce. Allow the sauce to simmer for a few minutes until it thickens.
• Once the sauce is ready, gently toss in the fried baby corn. Ensure each piece is well coated with the sauce.

Step 6: Serving

• Transfer the Chilli Baby Corn to a serving plate.
• Garnish with chopped spring onions to add freshness and color.
• Serve the dish hot as an appetizer or a side dish along with steamed rice or noodles.

Enjoy your homemade Chilli Baby Corn, bursting with flavors and textures that’ll leave you craving for more!