Скачать или смотреть Crispy chilli baby corn recipe ! How to make crispy chilli baby corn ! Restaurant style

Crispy Chilli Baby Corn is a popular Indo-Chinese starter featuring battered, deep-fried baby corn tossed in a spicy, tangy, and slightly sweet soy-based sauce. 

Ingredients

For Frying Baby Corn:

Baby Corn: 200–250g (rinsed, patted dry, and halved lengthwise or cut into 1-inch pieces)

Batter: 1 tbsp all-purpose flour (maida), 4 tbsp cornstarch (cornflour), 1 tsp red chilli powder/chilli pest, ginger & garlic paste,1/4 tsp black pepper, salt to taste, and 4-5 tbsp water to make a thick paste

Oil: For deep frying (or shallow frying) 

For the Stir-Fry Sauce:

Oil: 1 tbsp (preferably sesame or neutral oil)

Aromatics: 1 tbsp finely chopped ginger, 1 tbsp finely chopped garlic, 2-3 green chillies (slit or sliced)

Vegetables: 1/2 cup chopped spring onion (whites and greens), 1/2 cup onion, 1/2 cup bell pepper, 1/2 cup capsicum (diced or sliced)

Sauces: 2 tsp soy sauce, 1-2 tsp red chilli sauce, 1 tbsp tomato ketchup

Flavor Boosters: 1/2 tsp sugar, 1/2 tsp vinegar (or rice vinegar), 1/4 tsp black pepper

Thickener: 1 tsp cornstarch mixed with 1-2 tbsp water (cornflour slurry) 

Instructions

1. Prepare and Fry the Baby Corn:

Blanch (Optional but recommended): Boil the baby corn in salted water for 2-3 minutes to make them tender, then drain and pat them completely dry.

Batter: In a bowl, mix flour, cornstarch, salt, pepper, and chilli powder. Add water to make a thick, smooth batter.

Coat & Fry: Dip the baby corn in the batter, ensuring they are well-coated. Heat oil in a wok and deep fry on medium heat until golden brown and crispy (about 5-7 minutes).

Drain: Remove and set on paper towels to drain excess oil. 

2. Make the Chilli Sauce:

Sauté Aromatics: Heat 1 tbsp oil in a wok or pan. Add minced garlic, ginger, green chillies, and spring onion whites. Stir-fry on high heat for 30-40 seconds.

Add Veggies: Add the capsicum and onions and bell pepper. Stir-fry for 1-2 minutes, keeping them crunchy.

Add Sauces: Add soy sauce, red chilli sauce, tomato ketchup, sugar, and black pepper. Mix well.

Thicken: Pour in the cornstarch slurry. Stir continuously until the sauce thickens and turns glossy. 

3. Toss and Serve:

Combine: Add the fried baby corn to the sauce and toss quickly on high heat to coat evenly.

Finish: Add vinegar and mix. Garnish with chopped spring onion greens and, optionally, toasted sesame seeds.

Serve: Serve immediately while hot to maintain crispiness. 

Tips for Success

For Extra Crispy: Double-fry the baby corn. Fry it once, let it cool, and fry again on high heat for 1 minute before tossing in the sauce.

Avoid Soggy Corn: Toss the corn in the sauce just before serving. Do not overcook the veggies in the sauce.

Consistency: If you want a "dry" starter, use less water in the sauce. For a "gravy" version, add more water and cornflour slurry.