Chilli Garlic Baby Corn
Chilli Garlic Baby Corn is a popular Indo-Chinese appetizer that is loved for its spicy and tangy flavors. It is a perfect dish for those who enjoy a little heat in their food.
Ingredients
- 500g baby corn, cut into bite-sized pieces
- 2 tbsp cornflour
- 1/2 cup all-purpose flour
- 1 tbsp ginger-garlic paste
- 1 tsp red chili powder
- 1/2 tsp soy sauce
- 1/2 tsp vinegar
- Salt to taste
- Oil for frying
- 2 tbsp finely chopped garlic
- 2-3 green chilies, slit
- 1 onion, sliced
- 1 capsicum, sliced
- 1 tbsp tomato ketchup
- 1 tbsp soy sauce
- 1/2 tsp sugar
- 1/4 cup water
- 1 tbsp cornflour mixed with 2 tbsp water (slurry)
- Spring onions for garnish
Instructions
- In a bowl, mix cornflour, all-purpose flour, ginger-garlic paste, red chili powder, soy sauce, vinegar, and salt. Add the baby corn pieces and coat them well with the mixture.
- Heat oil in a pan and fry the coated baby corn pieces until they turn golden brown. Remove and set aside.
- In the same pan, heat some more oil and add the finely chopped garlic and slit green chilies. Sauté for a minute.
- Add the sliced onion and capsicum. Cook until they are slightly tender.
- Now, add the tomato ketchup, soy sauce, sugar, and water. Mix well and let it come to a simmer.
- Stir in the cornflour slurry to thicken the sauce. Add the fried baby corn and toss to coat them in the sauce.
- Garnish with spring onions and serve hot.
Cooking & Preparation
- Preparation time:
- 15 minutes
- Cooking time:
- 10 minutes
- Total time:
- 25 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 150 per serving
- Carbohydrates
- 20g
- Protein
- 5g
- Fat
- 6g
Supplies
Frying Pan Bowl Spatula
Tools
Knife Cutting Board
Serving suggestions
Serve the Chilli Garlic Baby Corn as an appetizer or as a side dish with fried rice or noodles.
Tips & tricks
For an extra kick, you can add more green chilies or a dash of hot sauce to the dish.
Cost
$10