Chilli Crisp Baby Corn

Ingredients:

Preparation mode:

👉 Chilli baby corn is a classic of Indo-Chinese cooking – the spicy, saucy Chinese-style food loved all over India. Baby corn is fried in a light, crispy batter and tossed in a hot wok with garlic, chilies and a sweet-sour sauce.

🍳 How to Make Chilli Baby Corn

1. Blanch the corn. Boil the baby corn in salted water for 2 minutes, drain and pat completely dry.
2. Coat. Mix the cornflour, maida, ginger-garlic paste and salt with 3–4 tablespoons water into a thick batter and coat the corn.
3. Fry. Deep-fry the baby corn in hot oil (180°C) for 3–4 minutes until crisp and golden. Drain.
4. Make the sauce. Heat 1 tablespoon oil in a wok over high heat. Stir-fry the garlic for 30 seconds, then the onion, chilies and pepper for 1–2 minutes so they stay crunchy.
5. Season. Add the soy sauce, chili sauce, ketchup and vinegar and stir for 30 seconds.
6. Toss and serve. Add the fried corn and spring onions, toss quickly to coat and serve immediately.

💡 Tips

• Toss the corn in the sauce just before serving so it stays crisp.
• For a gravy version, add 150 ml water thickened with 1 tsp cornflour.

❓ FAQ

Can I air-fry the baby corn?
Yes – spray the coated corn with oil and air-fry at 200°C for 10–12 minutes, shaking halfway.

Is it vegan?
Yes, as long as your sauces contain no animal products.

👉 More vegetarian starters: browse all recipes.

Footnotes:

Indo-Chinese crispy baby corn tossed in a sticky, spicy garlic-chilli sauce with spring onions – a favourite restaurant starter made at home.