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Crispy fried baby corn tossed in a sweet, spicy, and tangy sauce with onions and bell peppers. A classic Indo-Chinese appetizer that's a guaranteed crowd-pleaser and perfect for parties.
For 4 servings
Prepare the Batter
Fry the Baby Corn
Prepare the Sauce
A vibrant and quick stir-fry featuring crispy tofu and a rainbow of fresh vegetables tossed in a savory sauce. This Indo-Chinese classic is perfect for a healthy weeknight dinner, ready in under 30 minutes.
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Crispy fried baby corn tossed in a sweet, spicy, and tangy sauce with onions and bell peppers. A classic Indo-Chinese appetizer that's a guaranteed crowd-pleaser and perfect for parties.
This indo_chinese recipe takes 45 minutes to prepare and yields 4 servings. At 272.75 calories per serving with 3.73g of protein, it's a moderately challenging recipe perfect for appetizer or snack or side.
Combine and Serve
To make a gravy version, increase the cornflour slurry to 2 tbsp cornflour mixed with 1/2 cup of water. Add this to the sauce and bring to a boil. This is perfect to serve with fried rice or noodles.
Instead of deep-frying, coat the baby corn in batter and bake at 200°C (400°F) for 15-20 minutes or air fry until golden and crisp. The texture will be less crispy but it's a healthier alternative.
Feel free to add other vegetables like sliced carrots, broccoli florets, or different colored bell peppers along with the onions and capsicum.
Add cubes of fried tofu or paneer along with the baby corn for a more substantial dish.
Bell peppers are an excellent source of Vitamin C, an antioxidant that supports the immune system. Baby corn provides Vitamin A, which is important for vision and immune function.
The use of ginger and garlic, common in Indo-Chinese cooking, can aid digestion. Ginger is known to soothe the stomach, while garlic has properties that support gut health.
Baby corn and vegetables like capsicum and onions contribute dietary fiber, which is essential for maintaining a healthy digestive system and promoting satiety.
The key to crispy Chilli Baby Corn is a combination of three things: add a tablespoon of rice flour to your batter, double-fry the corn, and serve it immediately after tossing it in the sauce.
As a deep-fried dish, Chilli Baby Corn is considered an indulgent appetizer rather than a health food. However, it does contain vegetables like bell peppers, onions, ginger, and garlic which offer vitamins and minerals. For a healthier version, you can bake or air-fry the baby corn.
A typical serving of Chilli Baby Corn contains approximately 380-450 calories. The majority of the calories come from the oil used for deep-frying and the carbohydrates in the flour coating.
It is not recommended to make the full dish ahead of time as the baby corn will become soggy. However, you can do the prep work: chop the vegetables, make the batter, and even fry the baby corn in advance. When ready to serve, reheat the corn by frying it again for a minute and then toss it in the freshly made sauce.
The 'dry' version, like this recipe, is an appetizer where the sauce just coats the crispy baby corn. The 'gravy' version has a much more liquid sauce, made by adding more water or stock and cornflour slurry. It's typically served as a main course with rice or noodles.
Yes, you can. Replace the all-purpose flour with a gluten-free all-purpose blend. Ensure your cornflour and rice flour are certified gluten-free. Also, substitute the soy sauce with gluten-free tamari or coconut aminos.