Baby Corn Satay

Baby Corn Satay 
  • 10-12 pieces of Baby corn
  • 2 tbsp Cornflour
  • 1 tbsp Maida
  • 1 tbsp of Schezwan chutney
  • 1 tsp Ginger+garlic paste
  • 1 tsp Red chilli sauce
  • 1tsp Tomato sauce
  • 1 tsp Soy sauce
  • 1/2 tsp Red chilli powder
  • 1/2 tsp Vinegar
  • 1tbsp Spring onions
  • 1/2 tsp Sesame
  • 2 tbsp crushed roasted peanuts
  • 2 finely chopped Green chillies
  • 1 tsp Garlic finely chopped
  • Oil (for frying)
  • Salt (according to taste)

Take a big mixing bowl.
Add cornflour, maida, schezwan chutney, ginger+garlic paste, red chilli sauce, tomato sauce, soy sauce, vinegar and salt.
Add little water to make a semi-thick batter.
Add the babycorn, coat all the babycorns with the batter.
Heat oil in a pan for frying.
Fry the coated babycorns until golden brown.
Take them out on a kitchen towel to drain out the excess oil.
Insert skewers to the baby corn.

Take a pan on heat and add 1 tbsp oil.
Add 1 tsp garlic and the crushed peanuts.
Add finely chopped green chillies.
Saute for a minute.
Add the leftover corn flour and maida batter.
Add red chilli powder and cook for a minute.
As the sauce thickens, add the skewered baby corns and toss in the sauce.
Cover and cook for a minute.
Take off the heat.
Garnish with spring onions and white seseme seeds.
Serve as a snack.
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