Chilli Baby Corn – Indo Chinese Recipe

A vegetarian version of chilly chicken…

One of the my favorite Indo Chinese dishes is chilly chicken. I’ve had different versions of chilly chicken made my by mom, my aunts, at restaurants and finally made by myself. This is such a delicious dish that I wanted to make a vegetarian version, so that my vegan readers can also enjoy it. While thinking about making vegetarian version, at first I thought of making this with either potato or cauliflower. Then I had a second thought, as most of the Indo Chinese vegetarian recipes are made with cauliflower or potatoes, I wanted to go with a different vegetable. One vegetable that I adore the most is baby corn, I love how tiny and cute it looks. I often add baby corns to my stir fries and so always store canned baby corns in my pantry.

Hence, baby corn was my pick and made chilly baby corn. It turned out to be delicious, I also enjoyed the crunchiness from the baby corn.

Chilly Baby Corn

Ingredients:

• Baby corn, canned- 2 cans (I also added bamboo shoots)
• Oil- for deep frying

To make batter:

• Corn flour- 1/2 cup
• Rice flour- 1 tbsp
• Water- 1/4 +1/8 cup
• Ginger-Garlic paste- 2 tsp
• Ground pepper- 1/4 tsp
• Salt- to taste

For making chilly baby corn:

• Oil- 2 tbsp
• Ginger, minced- 1 tbsp
• Garlic, minced- 1 tbsp
• Red whole dry chilly- 2 no’s
• Onion, chopped – 2
• Green pepper, diced- 1
• Soy sauce- 3 tbsp
• Tomato ketchup- 4 tbsp
• Rice vinegar- 1 tbsp
• Chili paste or sambal oelek- 1 tsp
• Spring onion, chopped – 2 stalks
• Cilantro, chopped- 1 handful

Instruction

1. Rinse the canned baby corns under running water, pat dry it and keep aside.
2. In a large bowl, combine all the above mentioned ingredients to make a thick batter.
3. Dip the baby corns in the batter and coat it evenly.
4. Heat a frying pan, add enough oil for frying.
5. Fry the coated baby corn in oil till it turns golden in color.
6. Transfer to a paper towel and keep aside.
7. Place a skillet or wok over medium heat, add 2 tbsp oil used for frying baby corn.
8. Add chopped ginger and garlic, stir fry till it starts to turn light golden in color.
9. Add red whole dry chillies and stir fry for a second.
10. Add onions and cook till it turns translucent.
11. Add the green peppers and cook till tender.
12. Add the fried baby corns to it, combine well.
13. Now, add soy sauce, tomato ketchup, rice vinegar and chilli paste, combine well.
14. Stir fry for a couple of minutes.
15. Taste it, if you need it spicy add more of ground pepper.
16. Sprinkle green onions and cilantro over it and stir fry for a minute.
17. Remove from the heat and serve on a platter.
18. Serve with Basmati or Jasmine rice.