Sanjeev Kapoor: Sweet Spicy Honey Chilli Baby Corn is a delightful dish that combines crisp fried baby corn with a tangy, sweet, and spicy sauce. This recipe, shared by the celebrated chef, offers a perfect balance of flavors and textures, making it an ideal appetizer for any occasion.
To prepare this dish, you need 10-12 baby corns halved vertically. The coating requires 1/4 cup corn flour, 1/4 cup rice flour, and spices like onion powder, garlic powder, salt, and crushed black peppercorns. For the batter, mix 1½ cups refined flour with water, salt, and pepper. Deep fry the coated baby corns until golden and crisp. Meanwhile, heat oil in a pan and sauté garlic, ginger, red chili, green chili, and spring onion bulbs. Add red chili paste, water, red chili sauce, soy sauce, and vinegar, cooking for a few minutes. Toss in the fried baby corns and spring onion greens, then off the heat, mix in honey and toasted sesame seeds. Garnish with more sesame seeds and greens before serving.
Chef Sanjeev Kapoor, born on April 10, 1964, is a renowned celebrity chef and TV presenter who became famous through the show Khana Khazana in the 1990s. He has opened restaurants globally and was awarded the Padma Shri in 2017. This recipe from his collection exemplifies his knack for creating flavorful, easy-to-follow dishes.
In conclusion, Sweet Spicy Honey Chilli Baby Corn is a must-try recipe that highlights the chef’s expertise in blending diverse ingredients. Its crispy texture and balanced taste make it a crowd-pleaser, perfect for parties or family meals. Embrace the flavors of Sanjeev Kapoor’s creation and enjoy a restaurant-style snack at home.