Chilli Baby Corn, Chinese Chilli Baby Corn


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Chilli Baby Corn, Chinese Chilli Baby Corn

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Chilli Baby Corn has become a taken-for-granted starter on most party menus these days. It is also a popular starter at restaurants.

Its crunchy, exciting texture and vibrant flavour make it popular amongst foodies, especially those who love tongue-tickling, spicy stuff.

Batter-coated and deep-fried baby corn is tossed with an assortment of awesome ingredients, which range from crunchy spring onions and pungent garlic to a splash of Oriental sauces.

Make sure the baby corn is not sliced too thin, or you will lose the lovely crunch. Sure to fire up your digestive juices, this starter is a must-try!

You can also try other recipes like Chilli Paneer or Chinese Barbequed Tofu with Sesame Noodles .

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Chilli Baby Corn, Chinese Chilli Baby Corn recipe - How to make Chilli Baby Corn, Chinese Chilli Baby Corn

Preparation Time:    Cooking Time:    Total Time:     Makes 2 servings
Show me for servings

Ingredients
1 cup sliced baby corn
2 tbsp oil
3 slit green chillies
1/2 tsp finely chopped ginger (adrak)
1 tbsp finely chopped garlic (lehsun)
1/2 cup finely chopped spring onion greens and whites
2 tsp finely chopped celery (ajmoda)
1/2 cup sliced capsicum
1 tsp soy sauce
1 tbsp chilli sauce
1/2 tsp vinegar
1 tsp sugar
salt to taste
1 tsp cornflour
oil for deep-frying

To Be Mixed Into A Batter (using 1/2 Cup Of Water)
1/2 cup plain flour (maida)
1/4 cup cornflour
1/4 tsp freshly ground black pepper (kalimirch)
salt to taste

For The Garnish
2 tbsp finely chopped spring onion greens
Method
    Method
  1. Combine the cornflour and 2 tbsp of water in a small bowl and mix well. Keep aside.
  2. Heat the oil in a deep non-stick pan and dip a few babycorn pieces in the prepared batter and deep-fry few at a time till they are light brown in colour from all the sides. Drain on an absorbent paper and keep aside.
  3. Heat the oil in a broad non-stick pan, add the green chillies, ginger, garlic, spring onion whites and greens, and celery and sauté on a medium flame for 2 minutes.
  4. Add the capsicum, and sauté on a medium flame for 1 minute.
  5. Add the soy sauce, chilli sauce, vinegar, cornflour-water mixture, sugar and salt, mix well and cook on a medium flame for few seconds, while stirring it continuously.
  6. Add the deep-fried babycorn, mix well and cook on a medium flame for 1 to minutes, while stirring it continuously.
  7. Serve immediately garnished with spring onion greens.

Chilli Baby Corn Video By Tarla Dalal

Chilli Baby Corn, Chinese Chilli Baby Corn recipe with step by step photos

Points to remember while making chilli baby corn

  1. Make sure the baby corn is fresh and firm. It should not be soft by any chance. 
  2. Do not slice the baby corn too thin or too thick or you will lose the lovely crunch.
  3. Many people even prefer blanching the baby corn before frying, but, we like them this way.
  4. We have deep-fried the baby corn, if you are looking for a relatively healthier option then you can pan fry them.
  5. Once fried , do not keep the baby corn idle for a long time or else it will beome soggy.
  6. 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

  1. In a deep bowl, take plain flour.
  2. Add cornflour to it. The addition of cornflour makes baby corn more crispy upon frying. 
  3. Add freshly ground black pepper and salt to taste.
  4. 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.

How to proceed

  1. 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.
  2. Drain all on an absorbent paper and keep aside.
  3. Combine the cornflour and 2 tbsp of water in a small bowl and mix well. Keep aside.
  4. Heat the oil in a broad non-stick pan, add the green chillies, ginger and garlic.
  5. Now add the spring onion whites and greens & celery and sauté on a medium flame for 2 minutes.
  6. Add the capsicum and sauté on a medium flame for 1 minute.
  7. 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.
  8. Add chilli sauce and vinegar. Depending upon your preference you can also add schezuan sauce or ketchup. 
  9. Finally, add the cornflour-water mixture. This reduces the sauce and coats the baby corn completely.
  10. Now season it with sugar and salt, mix well and cook on a medium flame for few seconds, while stirring it continuously.
  11. Add the deep-fried babycorn, mix well and cook on a medium flame for 1 to minutes, while stirring it continuously.
  12. Garnish with spring onion greens.
  13. Serve immediately. Enjoy this indo-chinese crispy starter with main course dishes like vegetable fried-rice and hakka noodles

Nutrient values per serving
Energy435 cal
Protein5.8 g
Carbohydrates43.4 g
Fiber3.4 g
Fat27.5 g
Cholesterol0 mg
Vitamin A334.1 mcg
Vitamin B10.4 mg
Vitamin B20.2 mg
Vitamin B32.2 mg
Vitamin C17.5 mg
Folic Acid52.8 mcg
Calcium42.8 mg
Iron2.3 mg
Magnesium0 mg
Phosphorus0 mg
Sodium219.6 mg
Potassium187.7 mg
Zinc0.7 mg

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Reviews

Chilli Baby Corn, Chinese Chilli Baby Corn
5
 on 28 Jun 17 03:20 PM


Chilli babycorn.. this one recipe i just love it in chinese cuisine.. Just plain fried rice taste really yumm.. And also works great as starter..