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Crispy Chilli Baby Corn

Crispy Chilli Baby Corn is a popular Chinese Starter
Author :
Category :
Vegetarian
Course :
Starter
Cuisine :
Chinese
Technique :
Stir Fry
Difficulty :
Medium
Servings :
Serves 4
RATINGs :

Ingredients

1/4 kg - baby corn, cut into one inch pieces

2 - small onions, quartered (optional)

6 to 7 tbsp -s Spring onion whites

3 to 4 tbsp - Spring onion greens

1 tbsp - chopped Garlic

1 tbsp - chopped Ginger

2 tsp - soya sauce

2 tsp - Vinegar

1 tbsp - Corn flour

5 tbsp - water

1/2 tbsp - Brown sugar

1 - large green capsicum, cut into thin slices

1.5 tbsp - Tomato sauce

1 tsp - Green chilli paste

Salt to taste

2 tbsp - oil

For marinade:

Large pinch of black pepper powder

1/4 tsp - ginger-garlic paste

Salt to taste

1 tbsp - Corn flour + few tbsp water

Method

  1. Blend all the ingredients for the marinade and marinate the baby corn for 10 mins.
  2. Heat 2 tbsps oil in a flat pan. Add the baby corn pieces and shallow fry till brown. Flip and cook the other side. Keep aside.
  3. Heat some more oil in a heavy-bottomed vessel. Add chopped ginger and garlic and saute on high flame for about 30 secs.
  4. Add the chopped spring onion whites and quartered onions. Saute for 2-3 mins.
  5. Add sliced capsicum and stir fry on high flame for 3 mins.
  6. Add green chilli paste, tomato paste, soy sauce, vinegar, sugar and combine.
  7. Add the sauteed baby corn and toss for a min on high flame.
  8. Add 1/4 cup water, the brown sugar and adjust salt if necessary.
  9. Add the corn flour water and combine on high flame, tossing the contents for 3 mins.
  10. Add chopped spring onion greens and combine.
  11. Garnish with more spring onion greens.
  12. Serve hot.
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Bridget White-Kumar

Bridget White-Kumar

Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian Food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.

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