Description
Enjoy the spicy and crispy goodness of Crispy Chilli Babycorn, a popular Indo-Chinese appetizer that is sure to impress your taste buds. These golden-fried babycorn pieces are coated in a flavorful chili sauce, creating a perfect balance of crunch and heat.
Ingredients
Scale
Babycorn Batter:
- 250g babycorn (halved lengthwise)
- 1/2 cup all-purpose flour
- 1/4 cup cornstarch
- 1/2 teaspoon baking soda
- 1/2 teaspoon black pepper
- 1/2 teaspoon salt
- 1/2 cup water (adjust as needed)
Chilli Sauce:
- 1 tablespoon oil (for sautéing)
- 1 tablespoon finely chopped garlic
- 1 tablespoon finely chopped ginger
- 2 green chilies (sliced)
- 1 small onion (sliced)
- 1/2 green bell pepper (sliced)
- 2 tablespoons soy sauce
- 1 tablespoon red chili sauce
- 1 teaspoon vinegar
- 1 teaspoon sugar
- 1 tablespoon cornstarch slurry (1 tsp cornstarch + 1 tbsp water)
- Chopped spring onions for garnish
Instructions
- Babycorn Preparation: In a bowl, mix flour, cornstarch, baking soda, black pepper, and salt. Dip babycorn in batter and deep fry until crisp.
- Chilli Sauce: Sauté garlic, ginger, chilies. Add onions, bell pepper, soy sauce, chili sauce, vinegar, sugar. Thicken with cornstarch slurry.
- Combine: Toss fried babycorn in sauce until coated. Garnish with spring onions.
Notes
- You can bake or air-fry for a lighter option.
- Adjust spice levels to taste.
- Serve immediately for best crispiness.
Nutrition
- Serving Size: 1 portion
- Calories: 230
- Sugar: 3g
- Sodium: 480mg
- Fat: 11g
- Saturated Fat: 2g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg