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.

Chilli Garlic Baby Corn

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

  1. 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.
  2. Heat oil in a pan and fry the coated baby corn pieces until they turn golden brown. Remove and set aside.
  3. In the same pan, heat some more oil and add the finely chopped garlic and slit green chilies. Sauté for a minute.
  4. Add the sliced onion and capsicum. Cook until they are slightly tender.
  5. Now, add the tomato ketchup, soy sauce, sugar, and water. Mix well and let it come to a simmer.
  6. Stir in the cornflour slurry to thicken the sauce. Add the fried baby corn and toss to coat them in the sauce.
  7. 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