Fried Baby Corn Stir-Fry (Indo Chinese) Recipe
Prep time
Cook time
Total time
Recipe type: Appetiser
Serves: 4 People
  • Baby corns- 1 can or 15
  • Oil- enough for deep frying
To make batter
  • Corn starch- ½ cup
  • Ginger-Garlic paste- 2 tsp
  • Egg- 1
  • Ground black pepper- ¼ tsp
  • Salt- ½ tsp
  • All purpose flour- 2 tbsp
  • Cold water- ¼ cup
For Stir Fry
  • Oil, used for frying- 2 tbsp
  • Garlic, minced- 3 cloves
  • Whole dried red chilies- 2 (or add ½ tsp chili flakes)
  • Shallots, chopped small- 2 (or red onion chopped- ¼ cup)
  • Soy sauce- 3 tbsp
  • Chili paste- ½ tsp
  • Lemon juice- ½ tbsp
  • Green onion, chopped- 1 stalk
  • Cilantro, chopped- 2 tbsp
  1. In a large bowl combine all the ingredients for making the batter, make into a smooth batter.
  2. If using canned baby corns, drain the water and pat dry them well.
  3. Place a frying pan over medium heat, add oil and let the oil turn hot.
  4. Dip the baby corns in the batter, coat well, and place them into the hot oil.
  5. Make sure the baby corns are dipped well in the oil while frying.
  6. Fry till they turn golden in color.
  7. Transfer to a paper towel.
  8. Place a skillet or pan over medium heat, add 2 tbsp of oil used for frying baby corns.
  9. Add garlic and fry till it starts to turn golden in color.
  10. Add dry red chilies and saute for a few seconds.
  11. Add the chopped shallots, saute till golden brown in color.
  12. To the onions, add soy sauce, chili paste & lemon juice.
  13. Let the sauce come to a boil.
  14. Now, add spring onions and cilantro, combine well.
  15. Add the fried baby corns, stir fry for a minute.
  16. Transfer to a plate & enjoy while it's warm.
Recipe by Cooking with Thas - Healthy Recipes, Instant pot, Videos by Thasneen at