Thursday, April 10, 2014

Crispy Baby corn Chilli

"Crispy Baby corn Chilli"
Crispy Baby corn Chilli is a very delicious and spicy Indo Chinese preparation of  Babycorn. Marinated Baby corn has been deepfried and coted  with a blend of sauces to maintain the crispy texture. Crispy Baby corn is a simple preparation with few ingredients which is easy to make and serves as a great starter.


Baby corn - 22-24 pieces

For Marinade

Cornflour - 2 tablespoon
Salt - 1/2 teaspoon
Soy sauce - 1/2 teaspoon
Green chilli sauce - 1 teaspoon
Red chilli flakes - 1/2 teaspoon

For the sauce

Cornflour - 1tablespoon
Soy sauce - 1 teaspoon
Chilli sauce - 1 teaspoon
Onion, finely chopped - 1 medium
Garlic, minced - 1 teaspoon
Ginger, chopped - 1 teaspoon
Green chilli, chopped - 2
Oil - 2 tablespoon
Green onion chopped - 2 tablespoon
Salt according to taste

Oil for deep frying the baby corn.


Cut the baby corn into almost 1 1/2inch piece. In a mixing bowl marinate chopped baby corn , along with  cornflour, red chilli flakes, salt soy sauce and green chilli sauce for 25 - 20 minutes.

Heat oil in a kadhai and deep fry the marinated baby corn. Drain and keep  aside on absorbent paper.

Mix cornflour, soy sauce and chilli sauce along with 3 tablespoon of water and keep aside for later use.

Reduce oil to approximately 2 tablespoon, add the chopped onion, ginger, garlic and green chillies, fry until the onion starts to change colour. Add the fried baby corn mix well. Add the cornflour soy and chilli sauce mixture along with salt (if required), mix well and really fast ensuring that each and every baby corn is coated with the sauce.

Garnish with chopped green onion and serve hot.
Enjoy :)

The con flour mixture will start thickening the moment it comes in contact with heat so be really fast as we need to coat each and every piece of baby corn.
While adding salt, please go slow, as we have already added salt in the marinade,  remember  soy sauce has quite a bit of salt and don't forget the chilli sauce also contains salt.

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