Chili Baby Corn - Indo Chinese Recipe
 
Prep time
Cook time
Total time
 
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Ingredients
  • Baby corn, canned- 2 cans (I also added bamboo shoots)
  • Oil- for deep frying
To make batter
  • Corn starch- ½ cup
  • Rice flour- 2 tbsp
  • Water- ½ cup
  • Ginger-Garlic paste- 2 tsp
  • Ground pepper- ¼ tsp
  • Salt- to taste
For making chili baby corn
  • Oil- 2 tbsp
  • Ginger, minced- 1 tbsp
  • Garlic, minced- 1 tbsp
  • Red whole dry chilies- 2
  • Onion, sliced thin- 1
  • Green pepper, diced- 1
  • Soy sauce- 3 tbsp
  • Tomato ketchup- 4 tbsp
  • Rice vinegar- 1 tbsp
  • Chili sauce- 1 tsp
  • Spring onions, chopped - 2 stalks
  • Cilantro, chopped- ¼ cup
Instructions
  1. Rinse the canned baby corns under running water, pat dry and keep aside.
  2. In a large bowl, combine all the above mentioned ingredients 'to make batter'.
  3. Heat a frying pan, add enough oil for frying.
  4. Dip the baby corns in the batter and coat them evenly.
  5. Fry the coated baby corn in oil till they turn golden in color.
  6. Transfer to a paper towel and keep aside.
  7. Place a skillet or wok over medium heat, add 2 tbsp oil used for frying baby corn.
  8. Add chopped ginger and garlic, stir fry till golden in color.
  9. Add red whole dry chilies and stir fry for 3 seconds.
  10. Add onions and cook till translucent.
  11. Add the green peppers, stir fry.
  12. Add the fried baby corns, stir fry for 3 minutes.
  13. Add soy sauce, tomato ketchup, rice vinegar and chili sauce; combine well.
  14. Stir fry over high heat for 2 minutes.
  15. If you want this to be spicy, add more chili sauce.
  16. Garnish with green onions and cilantro, stir fry for a minute.
  17. Serve on a platter and enjoy.
  18. Can be served as an appetizer or with Basmati or Jasmine rice.
Notes
Baby corns can be replaced with cauliflower.
Recipe by Cooking with Thas - Smart Cooking, Smart Living at https://thasneen.com/cooking/chili-baby-corn-indo-chinese-recipe/