Chilli Baby Corn, Chinese Chilli Baby Corn recipe with step by step photos
Points to remember while making chilli baby corn - Make sure the baby corn is fresh and firm. It should not be soft by any chance.
- Do not slice the baby corn too thin or too thick or you will lose the lovely crunch.
- Many people even prefer blanching the baby corn before frying, but, we like them this way.
- We have deep-fried the baby corn, if you are looking for a relatively healthier option then you can pan fry them.
- Once fried , do not keep the baby corn idle for a long time or else it will beome soggy.
- This is a semi-dry preparation, if you want gravy then add vegetable stock and increase the amount of sauces. Finally, add a corn-flour slurry so that it reduces down to the perfect consistency.
For the chinese chilli baby corn batter- In a deep bowl, take plain flour.
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- Add cornflour to it. The addition of cornflour makes baby corn more crispy upon frying.
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- Add freshly ground black pepper and salt to taste.
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- Using ½ cup of water, whisk everything well to make a thick batter. The batter should not be too thin or else it won't coat well. Keep aside.
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How to proceed- Heat the oil in a deep non-stick pan and dip a few baby corn pieces in the prepared batter and deep-fry few at a time till they are light brown in colour from all the sides.
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- Drain all on an absorbent paper and keep aside.
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- Combine the cornflour and 2 tbsp of water in a small bowl and mix well. Keep aside.
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- Heat the oil in a broad non-stick pan, add the green chillies, ginger and garlic.
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- Now add the spring onion whites and greens & celery and sauté on a medium flame for 2 minutes.
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- Add the capsicum and sauté on a medium flame for 1 minute.
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- Add the soy sauce. Soy sauce is the most important sauce in Indo-chinese cuisine. It is salty so make sure you add salt carefully in the dish after adding soy sauce.
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- Add chilli sauce and vinegar. Depending upon your preference you can also add schezuan sauce or ketchup.
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- Finally, add the cornflour-water mixture. This reduces the sauce and coats the baby corn completely.
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- Now season it with sugar and salt, mix well and cook on a medium flame for few seconds, while stirring it continuously.
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- Add the deep-fried babycorn, mix well and cook on a medium flame for 1 to minutes, while stirring it continuously.
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- Garnish with spring onion greens.
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- Serve immediately. Enjoy this indo-chinese crispy starter with main course dishes like vegetable fried-rice and hakka noodles.
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