Awesome Hot Garlic Baby Corn
Get ready to ignite your taste buds with this irresistible recipe for Awesome Hot Garlic Baby Corn! This dish combines crispy, golden-fried baby corn with a bold and flavorful sauce made from garlic, ginger, red chili sauce, soy sauce, and a hint of tangy vinegar. The contrast of crunchy texture and fiery, aromatic spices makes it the perfect appetizer or side dish for any occasion. In just under 40 minutes, you can whip up this restaurant-style Indo-Chinese favorite right in your kitchen. Serve it hot, garnished with fresh spring onions, for a crowd-pleasing treat that's perfect for spice lovers. Whether you're hosting a party or craving a snack with a kick, this hot garlic baby corn is guaranteed to deliver flavor in every bite!
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Recipe Information
Ingredients
- 250 grams Baby corn
- 3 tablespoons Cornflour (cornstarch)
- 2 tablespoons All-purpose flour
- 1 cup Water
- 300 milliliters Cooking oil (for frying)
- 3 tablespoons Garlic, finely chopped
- 1 tablespoon Ginger, finely chopped
- 2 pieces Green chilies, sliced
- 2 tablespoons Red chili sauce
- 1 tablespoon Soy sauce
- 1.5 tablespoons Tomato ketchup
- 1 teaspoon White vinegar
- 0.5 teaspoon Salt
- 1 teaspoon Sugar
- 2 tablespoons Spring onions, chopped (optional, for garnish)
Instructions
Wash the baby corn thoroughly and pat them dry with a clean kitchen towel. Cut them into halves or quarters lengthwise, depending on your preference.
In a mixing bowl, combine 3 tablespoons of cornflour, 2 tablespoons of all-purpose flour, and a pinch of salt. Gradually add water to create a smooth batter with a thick consistency.
Heat 300 milliliters of cooking oil in a deep pan over medium heat. Dip each piece of baby corn into the batter, ensuring it is well-coated, and carefully drop it into the hot oil.
Fry the coated baby corn in batches until golden and crispy. Remove them with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.
In a separate large pan or wok, heat 2 tablespoons of cooking oil over medium heat. Add 3 tablespoons of finely chopped garlic and 1 tablespoon of finely chopped ginger. Sauté for 1–2 minutes until fragrant.
Add 2 sliced green chilies and continue stirring for another minute.
Reduce the heat to low and mix in 2 tablespoons of red chili sauce, 1 tablespoon of soy sauce, 1.5 tablespoons of tomato ketchup, and 1 teaspoon of white vinegar. Stir well to create a smooth sauce.
Add 0.5 teaspoon of salt and 1 teaspoon of sugar to balance the flavors. Adjust seasoning as desired.
Toss the fried baby corn into the sauce, ensuring they are evenly coated.
Cook for an additional 2–3 minutes, stirring occasionally, to let the flavors absorb.
Transfer the hot garlic baby corn to a serving dish and garnish with chopped spring onions if desired.
Serve immediately and enjoy this flavorful, spicy treat!
Nutrition Facts
Calories |
2775 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 302.0 g | 387% | |
| Saturated Fat | 42.3 g | 211% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 661 mg | 29% | |
| Total Carbohydrate | 25.8 g | 9% | |
| Dietary Fiber | 6.6 g | 24% | |
| Total Sugars | 16.3 g | ||
| Protein | 4.8 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 26 mg | 2% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 495 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
