Kolkata

Crispy chilli baby corn

Name: Crispy chilli baby corn
Total time: 35 min
Yield: 4 servings
Cuisine: Indo Chinese
Ingredients: 15 halved lengthways baby corn; 1/3 cup cornflour (cornstarch); 2 tbsp maida (all-purpose flour, plain flour); 1 tsp kashmiri chilli powder; 2 tsp ginger garlic paste; Salt, to taste; 1/4 cup water; Cooking oil (vegetable oil), for frying, about 4 tbsp absorbed; 4 cloves chopped garlic; 1/2 inch chopped ginger; 2 slit green chilli; 1 in petals onion; 1/2 in squares capsicum (green capsicum, green bell pepper); 2 tsp soy sauce; 1 tbsp red chilli sauce; 1 tbsp tomato ketchup (ketchup); 1 tsp vinegar; 1/2 tsp sugar; 2 stalks spring onion (green onion, scallion)

Crunchy baby corn tossed in a sticky chilli garlic sauce. Indo Chinese party royalty.

35 minTime

3 gProtein each

mediumSpice

Indo Chinese party staple2 chapters · 1 min read

Make it your way

Grandma's wayIndo Chinese crispy chilli baby corn.

The original

260kcalsame

3 gproteinsame

3 gfibresame

35minutessame

Crispy chilli baby corn.

Per serving, worked out from the ingredient table.

Ingredients

Baby corn15, halved lengthways

Cornflour (cornstarch)⅓ cup

Maida (all-purpose flour, plain flour)2 tbsp

Kashmiri chilli powder1 tsp

Ginger garlic paste2 tsp

Saltto taste

Water¼ cup

Cooking oil (vegetable oil)for frying, about 4 tbsp absorbed

Garlic4 cloves, chopped

Ginger1.5 cm, chopped

Green chilli2, slit

Onion1, in petals

Capsicum (green capsicum, green bell pepper)½, in squares

Soy sauce2 tsp

Red chilli sauce1 tbsp

Tomato ketchup (ketchup)1 tbsp

Vinegar1 tsp

Sugar½ tsp

Spring onion (green onion, scallion)2 stalks

Method

5 steps

1Blanch baby corn for 2 minutes; drain and dry.
2Toss in cornflour, maida, chilli, ginger garlic, salt and a splash of water to coat.
3Fry at 180 C until crisp and golden.
4Stir fry garlic, ginger, chilli, onion and capsicum on high for a minute; add sauces, vinegar and sugar.
5Toss in baby corn and spring onion; serve at once.

Serve it like this

Pile in a bowl, spring onion over, serve immediately with toothpicks.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Kolkata

Crispy chilli baby corn

Crunchy baby corn tossed in a sticky chilli garlic sauce. Indo Chinese party royalty.

35 minTime

3 gProtein each

mediumSpice

Indo Chinese party staple2 chapters · 1 min read

Make it your way

Grandma's wayIndo Chinese crispy chilli baby corn.

The original

260kcalsame

3 gproteinsame

3 gfibresame

35minutessame

Crispy chilli baby corn.

Per serving, worked out from the ingredient table.

Ingredients

Baby corn15, halved lengthways

Cornflour (cornstarch)⅓ cup

Maida (all-purpose flour, plain flour)2 tbsp

Kashmiri chilli powder1 tsp

Ginger garlic paste2 tsp

Saltto taste

Water¼ cup

Cooking oil (vegetable oil)for frying, about 4 tbsp absorbed

Garlic4 cloves, chopped

Ginger1.5 cm, chopped

Green chilli2, slit

Onion1, in petals

Capsicum (green capsicum, green bell pepper)½, in squares

Soy sauce2 tsp

Red chilli sauce1 tbsp

Tomato ketchup (ketchup)1 tbsp

Vinegar1 tsp

Sugar½ tsp

Spring onion (green onion, scallion)2 stalks

Method

5 steps

1Blanch baby corn for 2 minutes; drain and dry.
2Toss in cornflour, maida, chilli, ginger garlic, salt and a splash of water to coat.
3Fry at 180 C until crisp and golden.
4Stir fry garlic, ginger, chilli, onion and capsicum on high for a minute; add sauces, vinegar and sugar.
5Toss in baby corn and spring onion; serve at once.

Serve it like this

Pile in a bowl, spring onion over, serve immediately with toothpicks.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Crispy chilli baby corn

Make it your way

Ingredients

Method

Crispy chilli baby corn

Make it your way

Ingredients

Method

Make it a meal