Description
Crispy Chilli Babycorn is a popular Indo-Chinese appetizer that features babycorn coated in a flavorful, spicy batter and deep-fried to a perfect golden crisp. Tossed in a savory and tangy sauce with garlic, ginger, green chilies, and colorful vegetables, this dish is a delightful combination of textures and bold flavors, ideal for serving as a starter or snack.
Ingredients
Scale
Batter and Babycorn
- 200g babycorn, halved lengthwise
- ½ cup all-purpose flour
- ¼ cup cornstarch
- ½ teaspoon baking soda
- 1 teaspoon ginger-garlic paste
- ½ teaspoon red chili powder
- ¼ teaspoon black pepper
- ½ teaspoon salt
- ¼ cup water, as needed
- Oil for deep frying
Sauce and Garnish
- 1 tablespoon oil (for sautéing)
- 1 tablespoon chopped garlic
- 1 teaspoon chopped ginger
- 2 green chilies, sliced
- 1 small onion, sliced
- ½ small green bell pepper, sliced
- 1 tablespoon soy sauce
- 1 tablespoon red chili sauce
- 1 teaspoon vinegar
- ½ teaspoon sugar
- Spring onions for garnish
Instructions
- Prepare the Batter: In a bowl, combine all-purpose flour, cornstarch, baking soda, ginger-garlic paste, red chili powder, black pepper, and salt. Gradually add water, stirring continuously to form a thick, smooth batter that coats the babycorn evenly.
- Fry the Babycorn: Heat oil in a deep pan suitable for frying. Dip each babycorn half into the batter, ensuring full coating, then gently drop into the hot oil. Fry in batches until the babycorn turns golden and crispy. Remove and drain on paper towels to remove excess oil.
- Prepare the Sauce: In a separate pan, heat 1 tablespoon of oil. Sauté the chopped garlic, ginger, and sliced green chilies for about a minute until aromatic. Add the sliced onion and green bell pepper, stir-frying for 2 to 3 minutes until slightly tender but crisp.
- Combine and Toss: Add soy sauce, red chili sauce, vinegar, and sugar to the pan. Stir to combine and bring the sauce to a gentle simmer. Toss in the fried babycorn, ensuring each piece is well coated with the sauce. Cook for another 1–2 minutes to allow flavors to meld.
- Garnish and Serve: Transfer the crispy chilli babycorn to a serving plate. Garnish generously with chopped spring onions and serve immediately while hot and crispy.
Notes
- For a drier version of the dish, reduce the quantity of sauces used or cook the sauce slightly longer to evaporate excess moisture.
- To make it extra crispy, consider frying the babycorn twice: once until pale golden and a second time until deep golden and crunchy.
- Adjust the spice level by increasing or decreasing the amount of red chili sauce and green chilies according to preference.
