Description
Crispy Chilli Babycorn is a popular Indo-Chinese appetizer made with golden-fried babycorn tossed in a spicy, tangy sauce with garlic, peppers, and spring onions. It offers a delightful combination of crunchy texture on the outside and tender babycorn inside, bursting with bold and vibrant flavors. This dish serves as a perfect starter or a flavorful side dish alongside fried rice or noodles.
Ingredients
For the Batter and Babycorn
- 250g babycorn (halved lengthwise)
- ½ cup all-purpose flour
- ¼ cup cornstarch
- 1 teaspoon ginger-garlic paste
- ¼ teaspoon black pepper
- Salt to taste
- Water as needed (to make batter)
- Oil for deep frying
For the Sauce
- 1 tablespoon oil
- 1 tablespoon finely chopped garlic
- 1 teaspoon grated ginger
- 1 green chili (sliced)
- ½ onion (sliced)
- ½ bell pepper (sliced)
- 2 tablespoons soy sauce
- 1 tablespoon red chili sauce
- 1 tablespoon tomato ketchup
- ½ teaspoon vinegar
- 1 teaspoon cornstarch mixed with 2 tablespoons water (slurry)
- Chopped spring onions (for garnish)
Instructions
- Prepare the Batter and Fry Babycorn: In a mixing bowl, combine all-purpose flour, cornstarch, ginger-garlic paste, black pepper, salt, and enough water to make a smooth, medium-thick batter. Dip the halved babycorn pieces into the batter ensuring they are well coated. Heat oil in a deep frying pan over medium-high heat and deep fry the babycorn in batches until golden brown and crispy. Remove and drain on paper towels.
- Cook the Sauce: In a pan, heat 1 tablespoon of oil on medium flame. Add finely chopped garlic, grated ginger, and sliced green chili, sautéing until fragrant. Add the sliced onion and bell pepper and cook for 2 to 3 minutes until they soften slightly but remain crisp.
- Add Sauces and Thicken: Stir in the soy sauce, red chili sauce, tomato ketchup, and vinegar. Mix well to combine the flavors. Next, pour in the cornstarch slurry and simmer the mixture gently until the sauce slightly thickens.
- Combine and Garnish: Add the fried babycorn to the sauce and toss quickly and evenly to coat all pieces with the flavorful sauce. Garnish with chopped spring onions. Serve hot immediately for the best texture and flavor.
Notes
- For extra crunch, double-fry the babycorn by frying them twice until crispy.
- To make a healthier version, you can air fry or bake the babycorn instead of deep frying.
- Adjust the spice level by increasing or decreasing the amount of red chili sauce used in the sauce.
