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EmailTweet 0 Full-screen Spicy Baby Corn Satay
By Leslie Blythe Corn, Hors d'oeuvres, Sauce Frying, Marinating
May 25, 2021 I've always like canned baby corn, but I mainly use it in stir fries. This Spicy Baby Corn Satay is a new and different idea. This makes a great appetizer. Next time I will try it with a yogurt dipping sauce. Prep: 20 mins Cook: 10 mins Yields: 6 Servings Ingredients 15 ounce can whole baby corn
oil, as needed
Marinade
¼ cup plain yogurt
1 tablespoon corn flour
1 teaspoon turmeric
1 teaspoon chilli powder
2 cloves garlic, grated
1 teaspoon Garam masala
salt, to taste
Peanut Chilli Dipping Sauce
⅓ cup coconut milk
1 inch ginger, grated
½ cup peanut butter, smooth or chunky
1 teaspoon red chilli sauce
1 tablespoons brown sugar
1½ tablespoons soy sauce Directions 1In a bowl mix combine all the ingredients for the marinade and make a thick paste. Add the baby corns to this and evenly coat them with the mixture. Allow the baby corns to marinate in the mixture for at least 20 minutes.
2Once the baby corns have marinated well, it's time to toss them in a pan, so the the corn get cooked and coated well with the marinade.
3Heat a skillet pan on medium high heat. Add a tablespoon of oil in the skillet and place the baby corns along with marinade into the pan and toss them in the oil and heat until all the marinade has thickened and the baby corn has cooked through.
4Once done, remove the baby corn satay from the pan, insert skewers or picks through the center, place it in a platter and serve.
5Serve the Baby Corn Satay along with a peanut dipping sauce as an appetizer for parties.
Peanut Chilli Dipping Sauce
1In a mixing bowl mix all the ingredients and whisk until well combined and smooth.Recipe adapted from Lubna Karim, February 2016. close full screen 00:00 0 Reviews Cancel replyYour review ...All fields are required to submit a review.Your name ...
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