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Chilli Babycorn Recipe

Name: Masala Indian Kitchen - Novis Chilli Babycorn Recipe
Cook time: 40 min
Total time: 40 min
Yield: 4 servings
Cuisine: Indo-Chinese
Ingredients: 500 g baby corn; 1.25 cups all-purpose flour (maida); 0.5 cups cornstarch (maize starch); 0.25 cups rice flour; 1 tsp baking powder; 1 tbs ginger-garlic paste; 0.5 tsp black pepper; 1 tsp salt; 3 tbs water (for batter); 50 ml cold water (adjust batter consistency); 700 ml oil (for deep frying); 2 tbs vegetable oil; 4 cloves garlic cloves, finely chopped; 1 tsp green chillies, sliced (optional); 3 tbs spring onion whites, finely chopped; 0.5 cup red bell pepper, julienned; 1 medium onion, medium, sliced into thin wedges; 3 tbs tomato ketchup; 2 tbs hot red chilli sauce (Sriracha or schezwan); 1 tbs soy sauce (light); 1 tsp vinegar (white or rice); 0.5 tsp sugar; 1 tsp cornstarch (mixed with water to make slurry); 60 ml water (for sauce); 3 tbs spring onion greens, chopped; 0.5 tsp sesame oil; 0.5 tsp salt; 0.25 tsp black pepper; 1 tsp sesame seeds (toasted); 4 pieces lemon wedges (optional)

Inspired by Masala Indian Kitchen - Novi

Time40m

Serves4

a delicious Indo-Chinese appetizer featuring crispy baby corn fritters tossed in a flavorful chilli sauce.

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Ingredients

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Batter & Coating

1 1/8 lb (500 g) baby corn

1 1/4 cups all-purpose flour (maida)

1/2 cups cornstarch (maize starch)

1/4 cups rice flour

1 tsp Baking powder

1 tbs ginger-garlic paste

1/2 tsp black pepper

1 tsp Celtic sea salt

3 tbs water (for batter)

3 3/8 tbsp (50 ml) cold water (adjust batter consistency)

2.96 cup (700 ml) oil (for deep frying)

Sauce & Toss

2 tbs Tuscany sunflower oil

4 cloves garlic cloves, finely chopped

1 tsp green chillies, sliced (optional)

3 tbs spring onion whites, finely chopped

1/2 cup red bell pepper, julienned

1 medium onion, medium, sliced into thin wedges

3 tbs tomato ketchup

2 tbs hot red chilli sauce (Sriracha or schezwan)

1 tbs soy sauce (light)

1 tsp vinegar (white or rice)

1/2 tsp sugar

1 tsp cornstarch (mixed with water to make slurry)

1/4 cup (60 ml) water (for sauce)

3 tbs spring onion greens, chopped

1/2 tsp Toasted sesame oil

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Garnish

1 tsp sesame seeds (toasted)

4 pieces lemon wedges (optional)

Method

Batter & Frying

Prepare baby corn

Wash the baby corn, trim the ends if needed and pat dry. If the baby corns are large, halve them lengthwise or into 2–3 pieces so they are bite-sized.

Make the batter

In a large bowl combine all-purpose flour, cornstarch, rice flour, baking powder, salt and black pepper. Add ginger-garlic paste and 3 tablespoons water. Gradually add the cold water (up to 50 ml) and whisk to a thick, smooth batter that coats the back of a spoon (consistency similar to pancake batter but slightly thicker). Do not make it too runny.

Heat oil

Pour oil into a deep pan to a depth of about 4–5 cm and heat over medium-high until it reaches 175°C (350°F) or until a small drop of batter sizzles and rises to the surface immediately.

Coat and fry

Dust the baby corn lightly with a tablespoon of dry flour (to help batter stick). Dip each piece into the batter, allowing excess to drip off, then carefully lower into the hot oil in batches (do not overcrowd). Fry for 3–4 minutes, turning occasionally, until golden and crisp. Remove with a slotted spoon and drain on paper towels. Keep warm on a wire rack while you finish frying remaining pieces.

Sauce & Toss

Prepare sauce ingredients

In a small bowl mix 1 teaspoon cornstarch with 2 tablespoons (about 30 ml) water to form a smooth slurry. In another bowl combine tomato ketchup, hot chilli sauce, soy sauce, vinegar and sugar; set aside.

Sauté aromatics and vegetables

Heat 2 tablespoons vegetable oil in a wide wok or non-stick skillet over medium-high heat. Add finely chopped garlic and sliced green chillies, stir-fry for 20–30 seconds until aromatic but not browned. Add the spring onion whites, sliced onion and julienned red bell pepper. Stir-fry for 1–2 minutes — vegetables should be tender-crisp.

Add sauces and thicken

Pour in the ketchup-soy-hot sauce mixture and 60 ml water. Stir and let it come to a simmer. Season with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Give the cornstarch slurry a quick stir and slowly drizzle into the simmering sauce while stirring constantly. Cook for 30–45 seconds until the sauce thickens to a glossy coating consistency. Taste and adjust seasoning (add a little more sugar or soy if needed).

Toss in fried baby corn

Turn the heat to high. Add the fried baby corn to the wok and toss quickly for 30–45 seconds, ensuring each piece is evenly coated in the sauce. Add sesame oil and most of the chopped spring onion greens (reserve some for garnish) and toss once more. Remove immediately to prevent sogginess.

Plating & Garnish

Transfer the chilli baby corn to a serving platter. Sprinkle toasted sesame seeds and remaining spring onion greens on top. Serve immediately with lemon wedges on the side for a bright finish.