Description
Crispy Chilli Babycorn is a popular Indo-Chinese appetizer featuring lightly battered and deep-fried babycorn tossed in a spicy, tangy sauce made with garlic, ginger, soy sauce, and red chili. This dish is perfect for those who enjoy crispy, flavorful snacks with a hint of heat and a delightful crunch.
Ingredients
Scale
Batter and Frying
- Babycorn 300 g, halved lengthwise
- All-purpose flour 1/2 cup
- Cornstarch 1/4 cup
- Salt 1/2 teaspoon
- Black pepper 1/2 teaspoon
- Garlic powder 1/2 teaspoon
- Water 1/2 cup (or as needed to make batter)
- Vegetable oil for frying
Sauce
- Sesame oil 1 teaspoon
- Garlic 3 cloves, minced
- Ginger 1 teaspoon, minced
- Green onions 2, sliced
- Red bell pepper 1/2, diced
- Soy sauce 2 tablespoons
- Red chilli sauce 1 1/2 tablespoons
- Tomato ketchup 1 tablespoon
- Rice vinegar 1 teaspoon
- Sugar 1/2 teaspoon
- Red chilli flakes 1/2 teaspoon
- Cornstarch slurry (1 teaspoon cornstarch mixed with 2 teaspoons water)
- Fresh cilantro 2 tablespoons, chopped
Instructions
- Prepare the batter: In a bowl, whisk together the all-purpose flour, cornstarch, salt, black pepper, and garlic powder. Gradually add water while whisking until a smooth, thick batter forms.
- Fry the babycorn: Heat vegetable oil in a deep skillet to 350°F (175°C). Dip the halved babycorn into the batter to coat evenly. Fry the babycorn in batches for 3 to 4 minutes or until golden brown and crisp. Remove and drain on paper towels.
- Make the sauce: In another pan, heat sesame oil over medium heat. Add minced garlic, ginger, and sliced green onions; sauté for about 30 seconds until fragrant. Add diced red bell pepper and cook for 1 minute.
- Add sauces and seasoning: Stir in soy sauce, red chilli sauce, tomato ketchup, rice vinegar, sugar, and red chilli flakes. Mix well.
- Thicken the sauce: Pour in the cornstarch slurry and cook while stirring until the sauce thickens and becomes glossy.
- Combine and garnish: Add the fried babycorn to the sauce and toss gently until all pieces are evenly coated. Remove from heat and garnish with fresh chopped cilantro before serving.
Notes
- For extra crunch, double-fry the babycorn by frying for 2 minutes, resting for 5 minutes, then frying again for 1 to 2 minutes before tossing in the sauce.
- Adjust the level of red chilli sauce and flakes according to your spice preference.
- Serve immediately for the best texture and flavor.
- This appetizer pairs well with hot steamed rice or as a starter in an Indo-Chinese meal.
