Description
Crispy Chilli Babycorn is a delicious Indo-Chinese appetizer combining golden, deep-fried babycorn coated in a spicy, tangy chilli sauce with crunchy vegetables. This flavorful dish is perfect for serving as a snack or side, delivering a delightful crisp texture and bold flavors.
Ingredients
Scale
Batter and Frying
- 250g babycorn (halved lengthwise)
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 cup water (adjust as needed)
- oil for deep frying
Sauce and Stir-Fry
- 1 tablespoon oil (for sautéing)
- 1 tablespoon finely chopped garlic
- 1 tablespoon finely chopped ginger
- 2 green chilies (sliced)
- 1 small onion (sliced)
- 1/2 green bell pepper (sliced)
- 2 tablespoons soy sauce
- 1 tablespoon red chili sauce
- 1 teaspoon vinegar
- 1 teaspoon sugar
- 1 tablespoon cornstarch slurry (1 tsp cornstarch + 1 tbsp water)
- chopped spring onions for garnish
Instructions
- Prepare Batter and Fry Babycorn: In a bowl, combine the all-purpose flour, cornstarch, baking soda, black pepper, and salt. Gradually whisk in water until a smooth, thick batter forms. Dip each babycorn piece into the batter ensuring it is fully coated. Heat oil in a deep frying pan over medium-high heat and deep fry the coated babycorn in batches until golden and crispy. Drain on paper towels and set aside.
- Sauté Aromatics and Vegetables: Heat 1 tablespoon oil in a wok or large skillet over medium heat. Add the finely chopped garlic, ginger, and sliced green chilies. Sauté for about 1 minute until fragrant. Add the sliced onion and green bell pepper and stir-fry until they start to soften but remain slightly crisp, about 2-3 minutes.
- Make the Sauce: Add soy sauce, red chili sauce, vinegar, and sugar to the wok. Stir well to combine all ingredients. Pour in the cornstarch slurry and continue stirring until the sauce thickens slightly, coating the vegetables evenly.
- Toss Babycorn in Sauce: Add the fried babycorn pieces back into the wok and toss thoroughly so each piece is well coated with the spicy sauce mixture.
- Garnish and Serve: Remove from heat. Garnish with chopped spring onions. Serve hot immediately to enjoy the crispiness and flavorful sauce.
Notes
- For a lighter version, you can bake or air-fry the babycorn instead of deep frying.
- Adjust the spice level by reducing or increasing the green chilies and red chili sauce according to your preference.
- Serve immediately to retain the crisp texture of the babycorn.
