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Indo-Chinese Style Crispy Garlic Chilli Babycorn

I love the use of babycorn in Chinese cuisine. It adds a lovely crunch and freshness. But cooked in this way, it takes babycorn to another level of yumness! The crispy texture of the batter combined with the flavour of the garlic, chilli and ginger is just so good. My husband once told me that babycorn made him uncomfortable. Something about it “just not looking right” (laughing out loud as I type this). But even he agrees, everything about this recipe is so right .

This dish makes a great starter or accompaniment for a Chinese themed meal. I also like to serve it as a canape, in which case I keep the babycorn whole and serve each one pierced with a cocktail stick. If you like this recipe, have a go at making my Indo-Chinese Style Crispy Chilli Garlic Broccoli, my favourite way to eat Broccoli.

Indo-Chinese Style Crispy Chilli Garlic Babycorn
Serves 4
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Prep Time
15 min
Cook Time
20 min
Total Time
35 min
Prep Time
15 min
Cook Time
20 min
Total Time
35 min
166 calories
16 g
0 g
11 g
2 g
1 g
149 g
493 g
3 g
0 g
10 g
Nutrition Facts
Serving Size
149g
Servings
4
Amount Per Serving
Calories 166
Calories from Fat 96
% Daily Value *
Total Fat 11g
17%
Saturated Fat 1g
4%
Trans Fat 0g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 0mg
0%
Sodium 493mg
21%
Total Carbohydrates 16g
5%
Dietary Fiber 2g
6%
Sugars 3g
Protein 2g
Vitamin A
9%
Vitamin C
120%
Calcium
2%
Iron
4%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For preparing the babycorn
  1. • 12-15 babycorn sliced into approx. 1cm thick circles
For the batter
  1. • 3 tbsp all-purpose flour
  2. • 3 tbsp cornflour
  3. • 2 tbsp vegetable oil
  4. • ¼ tsp salt
  5. • ½ tsp black pepper
  6. • water to make a paste using the flours
For the marinade
  1. • 1 small red or white onion
  2. • 4 garlic cloves
  3. • 2-3 green or red chillies
  4. • 2 inch piece of ginger
  5. • 2 tbsp water
  6. • 1 tbsp vegetable oil
  7. • 1 tbsp tomato ketchup
  8. • 2 tsp light soy sauce
  9. • 1 tsp cornflour
  10. • ¼ tsp salt
  11. • coriander stalks and spring onions for garnishing, finely chopped
Instructions
  1. Start by preparing the batter. Mix together the salt, pepper, corn flour and all-purpose flour. Now slowly add the water, mixing as you go and until you arrive at a gluey consistency. What you’re aiming for is something which will easily coat the babycorn, without being clumpy or on the other end too watery.
  2. Next, drop the slices of babycorn into the batter and either using your hands or a spoon gently move the pieces around to give them a good even coating.
  3. Now place a large wok or frying pan on medium heat with 2 tablespoons of oil.
  4. Then, either using your hands or a tong, pick up the pieces, shaking them off to remove any excess batter and then drop them into the frying pan, ensuring each piece has a spot on the base of the pan to give it a chance to crisp up. Allow each side to cook for a good 3-4 minutes before turning to cook on the other side.
  5. Remove the babycorn from the oil and leave on a kitchen towel to soak up any excess oil.
  6. Now for the marinade, in a food processor, wiz up the garlic, ginger, chilli and onions until they are only roughly chopped.
  7. Place your wok or frying pan on a medium heat with 1 tbsp of vegetable oil.
  8. Lightly fry the roughly chopped ingredients until the onions turn slightly golden.
  9. Next add the soy sauce, ketchup and salt to taste, Mix well. Let this cook for another minute to help the flavours emulsify. Ketchup may seem like a strange ingredient but it adds a lovely colour and slight tang to the marinade. It also makes the coating beautifully sticky.
  10. Next go in with the water and again mix well.
  11. Drop in the babycorn pieces and carefully stir to evenly coat each piece.
  12. Let this cook for a good two minutes and then sprinkle the cornflour and gently stir. This is a really important step as it is going to help seal in all the flavour and add an additional layer of crispyness. Cook for another 3-4 minutes until the babycorn is looking beautifully golden and voila.
  13. Garnish with spring onions and coriander before serving.
To make in advance
  1. This is great recipe to make in advance and then simply reheat in the oven or wok to get back that crispyness.
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calories
166
fat
11g
protein
2g
carbs
16g
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Sweet Chilli Kitchen http://sweetchillikitchen.com/
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