Chilli (veg/baby Corn) Recipe

Prepare baby corn

Trim ends of baby corn and halve lengthwise if large. Pat dry with a paper towel. If using frozen, thaw and drain thoroughly.

Chop vegetables

Cut bell pepper into 1-inch pieces, separate onion layers into roughly 1-inch pieces, chop green chillies, slice spring onions keeping whites and greens separate. Mince garlic and ginger as listed.

Make the batter and coat baby corn

In a bowl, combine 4 tbsp cornflour, 2 tbsp all-purpose flour, 0.5 tsp salt, 0.25 tsp black pepper and about 3 tbsp water to make a thick batter that will coat the baby corn (adjust water to get a pasty consistency). Add the baby corn to the batter and toss so each piece is evenly coated.

Shallow-fry baby corn

Heat 4 tbsp oil in a wide skillet over medium-high heat. When hot (test by dropping a bit of batter — it should sizzle), add the battered baby corn in a single layer. Fry, turning occasionally, until golden and crisp on all sides, about 6–8 minutes. Remove to a plate lined with paper towel to drain. Reserve skillet for sauce.

Prepare sauce components

In a small bowl mix 1 tsp cornflour with 1 tbsp cold water to make the slurry. In another small bowl combine red chili sauce, ketchup, soy sauce, vinegar, chili powder and sugar; keep ready.

Stir-fry aromatics

Wipe out the frying skillet leaving a thin film of oil; add 2 tbsp oil and heat over medium-high. Add chopped garlic (and the 1 tsp ginger-garlic paste if using) and sauté for 20–30 seconds until fragrant but not browned. Add the white parts of spring onions, chopped ginger, and slit green chillies; stir-fry 20–30 seconds.

Add vegetables

Add the chopped onions and bell peppers. Toss on high heat for 1–2 minutes so they remain crisp-tender (you want them cooked but still crunchy).

Add sauces and combine

Lower the heat slightly and pour in the pre-mixed sauce (red chili sauce, ketchup, soy, vinegar, chili powder, sugar) plus 4 tbsp water. Stir to combine and bring to a gentle simmer for 30–45 seconds.

Thicken sauce

Give the cornflour slurry a quick stir and pour into the simmering sauce while stirring continuously. The sauce will thicken within 30 seconds to a glossy coating. Taste and adjust salt (add up to the listed 0.25 tsp if needed) or sugar for balance.

Toss in fried baby corn

Add the fried baby corn to the skillet and toss quickly to coat each piece evenly with the sauce. Stir-fry together for 1 minute so the outside absorbs the sauce. If the coating seems too thick, add 1 tbsp water and toss again.

Finish and serve

Turn off heat. Sprinkle the sliced green parts of the spring onions and toasted sesame seeds (if using). Give a final quick toss and transfer to a serving plate. Serve hot as an appetizer or with fried rice/noodles.