How To Prepare Crispy Chili Baby Corn

By Piyali Banerjee -

To make Chili Baby Corn, here's a basic recipe:


Ingredients:


1 cup baby corn, cleaned and trimmed

1/2 cup all-purpose flour

1/4 cup cornstarch

1 teaspoon ginger-garlic paste

1 teaspoon red chili powder (adjust to your spice preference)

1/2 teaspoon black pepper powder

Salt to taste

Oil for deep-frying

1 tablespoon oil for sautéing

1 onion, thinly sliced

1-2 green chilies, slit (adjust to your spice preference)

2 tablespoons soy sauce

1 tablespoon tomato ketchup

1 tablespoon chili sauce

1/2 teaspoon sugar

1/4 cup spring onions, chopped (green parts)


Instructions:


In a mixing bowl, prepare the batter by combining all-purpose flour, cornstarch, ginger-garlic paste, red chili powder, black pepper powder, and salt. Add water little by little to form a smooth, thick batter.

Heat oil in a deep frying pan over medium heat. Dip the cleaned baby corn into the batter, ensuring they are evenly coated, and then carefully drop them into the hot oil. Fry until they turn golden brown and crispy. Remove and place them on paper towels to drain excess oil.

In a separate pan, heat 1 tablespoon of oil over medium-high heat. Add thinly sliced onions and sauté until they become translucent.

Add the slit green chilies and stir for a minute.

Lower the heat and add soy sauce, tomato ketchup, chili sauce, sugar, and a pinch of salt. Mix well to combine the sauces.

Toss in the fried baby corn and coat them evenly with the sauce. Cook for another minute or two until the baby corn is well coated and heated through.

Garnish with chopped spring onions (green parts) for a fresh and flavorful touch.

Serve hot as an appetizer or as a side dish with your choice of main course, such as fried rice or noodles.


Enjoy the delectable and spicy Chili Baby Corn!


Comments

Post a Comment

Popular posts from this blog

How to Make Quick Chili Soybeans at Home

By Piyali Banerjee -
Image
Here's a recipe for chili soybeans: Ingredients Require: 1 cup soybeans, soaked overnight and drained 2 tablespoons vegetable oil 1 onion, chopped 2 garlic cloves paste  1 tablespoon ginger paste 2 tablespoons chili sauce or chili paste 1 tablespoon soy sauce 4 tablespoon tomato sauce 1 teaspoon sugar Salt to taste Chopped cilantro for garnish Instructions: Heat the oil in a large skillet over medium heat. Add the onion, garlic, and ginger and sauté for a few minutes until fragrant. Add the soybeans and stir-fry for about 5 minutes until they are slightly browned. Add the chili sauce or paste, soy sauce, sugar, and salt. Mix well. Add a little bit of water, cover the skillet, and let it simmer for about 10-15 minutes until the soybeans are cooked through and the sauce has thickened. Garnish with chopped scallions and cilantro. Serve hot as a side dish or over rice as a main dish. Enjoy!
Read more

How To Make Egg Roll At Home

By Piyali Banerjee -
Image
      Ingredients: 1 package of egg roll wrappers 1 lb of ground pork or chicken 2 cups of shredded cabbage 1 cup of shredded carrots 1/2 cup of sliced green onions 2 cloves of garlic, minced 2 tablespoons of soy sauce 1 tablespoon of sesame oil 1 tablespoon of cornstarch 1 tablespoon of water Oil for frying Instructions: In a large pan on medium flame healthy oil. In a small bowl, mix the egg with salt. Lay out an egg roll wrapper with one corner facing you. Spoon 1-2 tablespoons of the pork and vegetable mixture onto the wrapper. Fold the bottom corner of the wrapper over the filling. Fold in the sides of the wrapper, then roll it up tightly. Use a pastry brush to brush the edges of the wrapper with the cornstarch slurry. This will help the egg roll stay sealed. Repeat with the remaining wrappers and filling. Heat about 2 inches of oil in a large pot or deep fryer to 350°F. Fry the egg rolls, a few at a time, for 2-3 minutes until golden brown and crispy. Drain the egg rolls on a pap
Read more