Chilli Baby Corn Recipe (Spicy & Crispy)
User Reviews
4.5
56 reviews
Excellent
-
Prep Time
30 mins
-
Cook Time
15 mins
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Total Time
45 mins
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Servings
3
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Calories
464 kcal
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Course
Main Course, Appetizer
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Cuisine
Indian, Indian-Chinese Fusion
Chilli Baby Corn Recipe (Spicy & Crispy)
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This Chilli Baby Corn recipe features crispy fried baby corn pieces coated in a light batter and tossed in a spicy sauce made with garlic, ginger, green chilies, spring onions, and capsicum. The combination creates a crunchiness on the outside while the sauce adds a balance of heat, tang, and slight sweetness. The batter frying gives the corn a firm and golden-brown texture which contrasts with the tender vegetable inside. This dish can be prepared as a snack or appetizer and is suitable for those who enjoy spicy Indo-Chinese style bites.
Description
Chilli Baby Corn is a spicy and crispy appetizer made by batter-frying baby corn pieces until golden and crunchy. The baby corn is first rinsed and dried, then coated in a smooth batter of all-purpose flour, cornstarch, salt, and pepper. After shallow frying in hot oil to develop a crispy exterior, the corn is removed and set aside to drain excess oil. Meanwhile, a sauce is prepared by sautéing garlic, ginger, green chilies, and spring onions with capsicum and seasonings including soy sauce, green chili sauce, black pepper, sugar, and optional cornstarch slurry to thicken. The fried baby corn is then tossed in this hot sauce, coating it thoroughly with the spicy and savory glaze. The dish is garnished with chopped spring onion greens to add freshness and color.
The texture contrasts between the tender inside of the baby corn and the crisp batter on the outside create a satisfying bite. The sauce delivers a balanced mix of spiciness and slight sweetness, while the aromatics provide complexity. This recipe follows typical Indo-Chinese preparations, perfect as a standalone starter or alongside other dishes.
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Ingredients
For Frying
- 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 neutral cooking oil for frying, generic cooking oil
For Sauce
- 1 tablespoon neutral cooking oil generic cooking oil
- ½ cup spring onion scallion whites, whites, chopped
- 2 teaspoons garlic or 5 to 6 medium sized garlic, finely chopped
- 2 teaspoons ginger or 1 to 1.5 inches ginger, finely chopped
- 2 to 3 green chilies - slit or sliced
- ⅓ cup thinly sliced or finely chopped capsicum
- 2 teaspoons soy sauce - naturally brewed
- 1 teaspoon green chili sauce or sweet red chilli sauce, add as per taste, sweet
- 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 spring onion greens scallion greens, finely chopped
- 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.
Nutrition Information
Show Details
Calories
464kcal
(23%)
Carbohydrates
39g
(13%)
Protein
4g
(8%)
Fat
34g
(52%)
Saturated Fat
3g
(15%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
28g
(140%)
Sodium
929mg
(39%)
Potassium
269mg
(6%)
Fiber
4g
(16%)
Sugar
6g
(12%)
Vitamin A
445IU
(9%)
Vitamin B1 (Thiamine)
1mg
Vitamin B2 (Riboflavin)
1mg
Vitamin B3 (Niacin)
2mg
Vitamin B6
1mg
Vitamin C
25mg
(28%)
Vitamin E
14mg
Vitamin K
47µg
Calcium
28mg
(3%)
Vitamin B9 (Folate)
50µg
Iron
1mg
(6%)
Magnesium
29mg
(7%)
Phosphorus
84mg
Zinc
1mg
Nutrition Facts
Serving: 3Serving
Amount Per Serving
Calories 464 kcal
% Daily Value*
| Calories | 464kcal | 23% |
| Carbohydrates | 39g | 13% |
| Protein | 4g | 8% |
| Fat | 34g | 52% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 28g | 140% |
| Sodium | 929mg | 39% |
| Potassium | 269mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 6g | 12% |
| Vitamin A | 445IU | 9% |
| Vitamin B1 (Thiamine) | 1mg | |
| Vitamin B2 (Riboflavin) | 1mg | |
| Vitamin B3 (Niacin) | 2mg | |
| Vitamin B6 | 1mg | |
| Vitamin C | 25mg | 28% |
| Vitamin E | 14mg | |
| Vitamin K | 47µg | |
| Calcium | 28mg | 3% |
| Vitamin B9 (Folate) | 50µg | |
| Iron | 1mg | 6% |
| Magnesium | 29mg | 7% |
| Phosphorus | 84mg | |
| Zinc | 1mg |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
56 reviews
Excellent
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