Crispy Chilli Baby Corn Recipe

Crispy Chilli Baby Corn is a popular Chinese Starter
Author :
 
On :
Thursday, 12 May, 2016
Category :
Vegetarian
Course :
Starter
Cuisine :
Chinese
Technique :
Stir Fry
Difficulty :
Medium
Servings :
Serves 4
RATINGs :
Rated 3 based on 100 votes
3

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
  • How to Make Crispy Chilli Baby Corn:

    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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