Chilli baby corn is a popular vegan Indo-Chinese starter. It's easy to make, yet tastes amazing. It can also be served as a side dish with rice or noodles.
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If you are not an Indian, then most probably you would not have heard of a unique cuisine which is very popular in India- Desi Chinese also known as Indo-Chinese.
It’s basically Chinese food modified to suit the taste buds of Indians.
Almost every Chinese food sold on the streets of India or in the small restaurants is not authentic Chinese.
In India, authentic Chinese food is found only at the best fine dining restaurants or restaurants run by Chinese people.
I was reading somewhere that even the Chinese street food sold by the Chinese vendors at the China town, Kolkata, India has no longer remained authentic.
Since these Chinese vendors are living in India for so many generations, their food has got influenced by local ingredients, cooking techniques, and food preferences.
Most of the Indians prefer Desi Chinese over Authentic Chinese.
Just like local food, you will find Indo- Chinese food in almost every restaurant in India. No matter how small.
The Chinese cuisine was introduced to India by the Chinese workers who came to India for business purpose during the British era. Many of them settled in India permanently and they made this cuisine one of the most popular international cuisines in India.
Today’s recipe – Chilli baby corn is also a Desi Chinese dish. You can enjoy this baby corn recipe either as a starter or a vegan side dish with noodles or rice.
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Step by step photo instructions
Recipe
Chilli baby corn
Ingredients
Ingredients for frying baby corns
- 20 baby corns
- 2 tbsp corn flour
- 2 tbsp all purpose flour
- 1/2 teaspoon black pepper powder
- 1/2 teaspoon red chilli powder
- 1.5 teaspoons garlic powder
- 1.5 teaspoons ginger powder
- Salt as per taste
- Oil for frying baby corns
Ingredients for sauce
- 1 red onion diced into bite size pieces and layers separated
- 1 capsicum diced into bite size pieces
- 4-5 sprigs green onion finely chopped
- 6-7 finely chopped garlic cloves
- 2-3 finely chopped green chillies
- 1/2 cup soy sauce
- 2 tbsp red chilli sauce
- 1.5 tbsp tomato sauce
- 2 tsp cornstarch
- 1 tablespoon white vinegar
- 2 tbsp water
- 1/2 teaspoon black pepper powder
- 1.5 tbsp vegetable oil
- Salt as per taste
Instructions
- Wash baby corns and boil for 7-8 minutes. Take out on a strainer and let the water drain. Slit the baby corns vertically from the center and cut into bite-size pieces.
- In a bowl mix cornflour, all-purpose flour, salt, pepper, garlic powder, and ginger powder. Now add corn pieces and around 1.5 tbsp of water. Mix well so that the flour mixture gets evenly coated on the baby corns.
- Heat oil in a pan and deep fry baby corn pieces till they become golden brown.
- In a bowl mix water with corn starch and keep aside.
- Heat some oil in a wok and add chopped garlic, saute for a few seconds and then add green chilies, and white portion of spring onion. Saute for another few seconds.
- Now add in the onion petals and diced capsicum, Stir fry for around 2-3 minutes or till the onion and capsicum are cooked but crunchy.
- Next add the sauces, vinegar, salt, and pepper powder. Mix well and cook for around a minute. If the sauce is too thick, add around 1/4 cup of water to it.
- Add the corn starch slurry to the sauce, mix well and cook till the sauce thickens.
- Now add the fried baby corn pieces, green part of spring onion and cook for another minute.
- Garnish with chopped spring onions or toasted sesame seeds. Serve hot either as an appetizer or a side dish with noodles or rice.
Excellent
Mouth watering
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Thanks Deepak 🙂