Baby Corn Chilli

Excellent choice. Baby Corn Chilli is that perfect middle ground between “I want a snack” and “I need a real meal.” It’s crunchy, spicy, and has that addictive Indo-Chinese tang.

Here is a streamlined way to make a restaurant-quality version at home.

The Essentials

1. The Crunchy Base

• Baby Corn: 200g (parboiled for 3–4 minutes, then drained).

• Coating: 3 tbsp Cornflour, 2 tbsp All-purpose flour (Maida), salt, pepper, and a splash of water.

• Action: Coat the corn in a thick batter and deep-fry (or air-fry at 200°C) until golden and crispy.

2. The Aromatics & Veggies

• The “Holy Trinity”: 1 tbsp minced garlic, 1 tsp minced ginger, 2 green chillies (slit).

• The Crunch: 1 medium onion and 1 capsicum (bell pepper), both cut into cubes or petals.

3. The Sauce Mix

Mix these in a small bowl beforehand so nothing burns:

• 2 tbsp Soy Sauce

• 1 tbsp Red Chilli Paste (or Sriracha)

• 1 tsp Vinegar

• 1 tsp Sugar (to balance the heat)

The Quick Assembly

1. Sauté: Heat oil in a wok or large pan on high heat. Toss in the ginger, garlic, and chillies for 30 seconds.

2. Flash Cook: Add onions and capsicum. Keep them moving! You want them slightly charred but still snappy—not mushy.

3. Sauce it up: Pour in the sauce mix. If you want a “semi-dry” version, add a small cornflour slurry (1 tsp cornflour mixed with 2 tbsp water).

4. The Toss: Throw in your fried baby corn. Toss rapidly for 1 minute so the sauce coats every nook and cranny.

5. Finish: Garnish with plenty of chopped spring onion greens.