Baby Corn Satay
Baby Corn Satay that can be served as a starter or as a side dish with noodles or fried rice.
Baby corn – 12
Spring onions – 1
Capsicum - 1/4 cup
Garlic - 4 cloves
Red chili flakes or powder - 1/2 tsp
Corn flour - 1 tsp
Oil – 2 tsp
For the Sauce:
Tomato Ketchup – 3 tbsp
Red Chilli Sauce – 1 tsp
Peanut Butter - 1 tbsp
Soy sauce - 1/4 tsp
Salt – to taste
Peanut Oil – 1 tsp
Mix corn flour in 2 tbsp water. Mix till smooth and keep aside.
Shuck the baby corn. Cut it into two vertically and set aside.
Separate the white and green parts of the spring onion. Chop fine and keep it separated.
For the Sauce:
In a bowl mix together ketchup, red chili sauce, peanut butter, soy sauce, salt and oil. Whisk till smooth and keep aside.
To Blanch Baby Corn:
Heat 2 cups water in a sauce pan and bring it to a rolling boil. Add the halved baby corn and 2 pinch salt.
Switch off stove, cover the pan tightly with a lid and let it rest for 10 mins.
Drain into a colander and immediately rinse with cold water and shock it to prevent cooking further. Set aside to drain completely.
How to make Baby Corn Satay:
Heat a pan with oil. Add grated garlic and cook for 2 to 3 seconds.
Add the white part of the spring onion and saute for few seconds.
Add thinly sliced capsicum and saute for 1 min over medium flame.
Add half the quantity of green part of the spring onion, blanched baby corns, red chili powder or flakes, sauce, salt and toss gently till the corns get coated completely with the sauce.
Add the corn flour solution, turn up the heat and toss well till it coats everything well and the baby corns look glossy. This should take just a minute or 2.
Switch off stove and garnish with the remaining spring onion greens.
Serve this baby corn satay piping hot either as a starter or as a side dish with any fried rice or noodles.