Crispy Chilli Babycorn is a delectable Indo-Chinese dish that features diced baby corn coated in a crispy batter and tossed in a flavorful sauce with ginger, garlic, and fresh vegetables. This dish is perfect for serving hot as a snack or appetizer.
1: To a bowl, add the diced babycorn, maida, cornflour, salt, black pepper, water and mix well till the baby corn is coated with the batter and all the ingredients combine evenly.
2: Heat oil in a kadai, deep fry the baby corns to a golden brown color and keep it aside.
3: Heat a pan/wok, add oil, ginger and garlic and saute for a few seconds.
4: Add the diced onion and capsicum and toss it on a high flame for a few seconds.
5: Add the red chilli paste and cook it for 20-30 seconds.
6: Add ketchup, soy sauce and water. Mix well till all the ingredients combine evenly.
7: Add the baby corn and toss till it is coated evenly with the sauce. Add spring onions and mix well.
8: Transfer it to a bowl, garnish it with chopped spring onions and serve it hot.
