Crispy Baby Corn Chilli (Edit recipe)

Crispy Baby corn chili is an Indo-Chinese vegetarian appetizer made with fresh baby corn in a chili sauce. While Paneer Chilli and Chicken Chilli are more famous, this lesser known Baby corn Chilli is equally if not more delicious. There are 2 parts to this recipe - one is cooking the baby corn until crispy and the other making a sauce with aromatics such as ginger, garlic, green onions, green chilies (adjust to your liking), green bell peppers, soy sauce, vegetable broth and a cornstarch slurry. This recipe can easily be adjusted to make it Whole30 compatible.

10 minutes

30 minutes

Difficulty:

Intermediate

Show nutritional information

This is our estimate based on online research.
Calories:	189
Fat:	17 g
Carbohydrates:	7 g
Protein:	1 g
Cholesterol:	0 g
Sodium:	912 mg
Fiber:	2 g
Sugars:	1 g
Calculated per serving.

by Date Thy Plate

Serves: 4

Ingredients

For Crispy Baby Corn

16 oz Baby Corn
1 Tbsp Cornstarch, for slurry
2 Tbsp Water, for slurry
1 tsp Salt
0.5 tsp Black Pepper
0.25 cup Vegetable Oil, or more to cook

For the Sauce

1 Tbsp Avocado Oil
3 cloves Garlic, minced
1 tsp Ginger Root, finely chopped
4 whole Green Onion (Scallion), chopped, white and green parts separated
1 - 2 whole Green Chilies, swap with jalapeno for less spicy
1 whole Green Bell Peppers, diced
1 Tbsp Soy Sauce
1 Tbsp Vegetable Broth

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Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

For the Crispy Baby corn:

Bring a pot of water to a boil.
In hot water, add Baby corn and allow it to cook for about 5 mins.
Remove and set aside. Allow it to cool.
Prepare a slurry with cornstarch (substitute with arrowroot starch for Whole30), salt, pepper and water.
Heat a pan and add oil.
Toss the baby corn in the slurry mixture and then shallow fry it until it’s golden brown. Set aside

For the sauce:

In a pan, heat oil.
Add minced garlic, ginger and white part of green onions.
Turn the flame of your stove to high.
Then add green chilies (skip if you don’t like spicy) and green bell peppers.
Sauté on high flame to get a nice char on the peppers.
Then add the Baby corn back in, followed by soy sauce (substitute with coconut aminos for Whole30).
Then add some broth to deglaze the pan.
Adjust the seasoning - salt & pepper, if needed and garnish with green onions (green part).

Notes

I like this dish as an appetizer so I keep it dry. But if you prefer it saucy, then increase the amount of broth and thicken it with some cornstarch slurry (substitute cornstarch with arrowroot starch for Whole30).