Description
Crispy Chilli Babycorn is a delightful Indo-Chinese appetizer featuring deep-fried babycorn coated in a savory, spicy sauce made with garlic, ginger, soy sauce, and chili. Perfect as a snack or paired with rice or noodles, this dish combines a crunchy texture with bold flavors for a satisfying treat.
Ingredients
Scale
For the babycorn:
- 250g babycorn (halved lengthwise if thick)
- ¼ cup all-purpose flour
- ¼ cup cornstarch
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon chili powder
- â…“ cup water (or as needed for batter)
- oil for deep frying
For the sauce:
- 1 tablespoon oil
- 1 tablespoon finely chopped garlic
- 1 teaspoon finely chopped ginger
- 1 small onion (sliced)
- 1 green chili (slit or chopped)
- ¼ cup bell peppers (sliced)
- 2 tablespoons soy sauce
- 1 tablespoon chili sauce
- 1 tablespoon tomato ketchup
- 1 teaspoon vinegar
- ½ teaspoon sugar
- 2 tablespoons water
- 1 teaspoon cornstarch mixed with 1 tablespoon water (slurry)
- spring onions and sesame seeds for garnish
Instructions
- Make the crispy babycorn: In a mixing bowl, combine flour, cornstarch, salt, pepper, garlic powder, and chili powder. Add water gradually to form a thick, smooth batter. Dip babycorn into the batter to coat well. Heat oil in a deep pan to 350°F (175°C). Fry babycorn in batches until golden and crisp. Drain on paper towels.
- Prepare the sauce: In a large pan or wok, heat 1 tablespoon oil. Sauté garlic, ginger, green chili, and onions for 1–2 minutes. Add bell peppers and stir-fry for another minute.
- Add the sauces and thicken: Add soy sauce, chili sauce, ketchup, vinegar, sugar, and water. Bring to a simmer. Stir in the cornstarch slurry and cook until the sauce thickens slightly.
- Combine and finish: Add the fried babycorn and toss quickly to coat in the sauce. Cook for 1 more minute until heated through.
- Garnish and serve: Garnish with chopped spring onions and sesame seeds. Serve hot as an appetizer or with rice/noodles for a main dish.
Notes
- For extra crispiness, double-fry the babycorn: fry once lightly, rest, then fry again until golden.
- Adjust chili level to taste for preferred spiciness.
- Serve immediately for best texture and flavor.
- This recipe works well as an appetizer or as part of a main meal with rice or noodles.
