Ingredients

• 200 gms - baby corn, peeled
• 25m gms - roasted peanut powder
• 10 gms - red chilli paste
• 10 gms - ginger, chopped
• 10 gms - shallots, chopped
• 5 ml - soya sauce (dark)
• 5 ml - soya sauce (light)
• 5 gms - sugar
• A pinch of ajinomoto
• 30 ml - peanut oil
• Salt to taste
• 5 gms - black peppercorns, crushed
• 10 ml - lemon juice

How to Make Baby corn satay

• Take a pan and place on medium fire.
• Heat peanut oil, add in the shallots, ginger and red chilli paste, and saute.
• Add the light soya sauce, dark soya, lemon juice, salt and sugar.
• Cook till the sugar dissolves and add the peanut powder; keep aside.
• Blanch baby corn and marinate in the cooked mixture for 20 mins.
• Skewer on long wooden satay sticks and cook over open charcoal grill or a flat pan.
• Serve hot.