Asian Style Baby Corn with Sesame Seeds & Peanut Sauce Recipe
Introduction
Indulge in the flavors of Asia with this delectable appetizer—Asian Style Baby Corn with Sesame Seeds & Peanut Sauce. This dish perfectly balances the crunch of fried baby corn and tofu with the creamy, tangy-sweet peanut sauce, making it an irresistible choice for any gathering. The nutty flavors from roasted peanuts and the citrusy touch of orange juice elevate this dish to a whole new level of deliciousness. Pair it with Thai Style Noodles with Spinach and Leeks for a complete meal or serve it as a stand-alone appetizer to impress your guests.
Ingredients
| Ingredient | Quantity |
|---|---|
| Baby corn, cut lengthwise | 15 |
| Tofu (or paneer), cubed | 250 grams |
| Water | ½ cup |
| Corn flour | ¼ cup |
| Rice flour | As required |
| Salt | As required |
| Sunflower oil | As required |
| Red, yellow, and green bell peppers (sliced) | 1 of each |
| Light soy sauce | 2 teaspoons |
| Garlic paste | 1 teaspoon |
| Fresh red chili paste | 1½ teaspoons |
| Rice vinegar | 1 teaspoon |
| Honey | 1 teaspoon |
| Salt (for seasoning) | ½ teaspoon |
| Sunflower oil (for stir-frying) | 1 tablespoon |
| Onion, minced | ½ cup |
| Garlic, minced | 1 teaspoon |
| Raw peanuts (salted, powdered) | ⅓ cup |
| Fresh orange juice | 1¼ cups |
| Orange marmalade jam | 1½ tablespoons |
| Corn flour (for sauce) | 1 tablespoon |
| Paprika powder | 1 tablespoon |
| Spring onion (bulb & greens), finely chopped | ½ cup |
| Sesame seeds (roasted) | 2 teaspoons |
Preparation Time
| Prep Time | Cook Time | Total Time | Servings |
|---|---|---|---|
| 10 minutes | 90 minutes | 100 minutes | 4 |
Nutritional Information (Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 420 kcal |
| Protein | 15g |
| Carbohydrates | 45g |
| Fat | 22g |
| Fiber | 6g |
| Sodium | 680mg |
| Sugar | 12g |
| Calcium | 190mg |
| Iron | 3mg |
Instructions
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Blanch the Baby Corn:
Begin by blanching the baby corn in hot water for about 3 minutes. This softens the corn slightly and helps with even frying. After blanching, drain the water and set the corn aside.
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-
Prepare the Paneer or Tofu:
Cut the tofu (or paneer, if using) into ½-inch cubes. In a bowl, add the tofu/paneer along with the blanched baby corn. -
Marinate the Corn and Tofu:
In the same bowl with the corn and tofu, add 2 teaspoons of light soy sauce, 1 teaspoon of garlic paste, 1½ teaspoons of fresh red chili paste, 1 teaspoon of rice vinegar, and 1 teaspoon of honey. Sprinkle a pinch of salt to taste. Mix everything thoroughly and allow it to marinate for at least an hour. -
Prepare the Batter for Frying:
In another bowl, mix ¼ cup of corn flour with water to create a stiff batter. Dredge each baby corn and tofu piece in this batter, then roll them in rice flour to coat evenly. -
Fry the Corn and Tofu:
Heat enough sunflower oil in a wok for deep frying. Once the oil is hot, carefully add the coated baby corn and tofu into the wok. Fry until they turn golden and crispy. Remove and drain on a paper towel to remove excess oil. -
Stir-Fry the Vegetables:
In another heavy-bottomed wok, heat 1 tablespoon of sunflower oil. Add the sliced red, yellow, and green bell peppers, along with the minced onions. Stir-fry over medium heat until the vegetables are softened but still crisp. Remove from the heat and set aside. -
Prepare the Peanut Sauce:
In a small bowl, combine 1½ tablespoons of orange marmalade jam with 1 tablespoon of corn flour. Add this mixture to the fresh orange juice and stir well to dissolve the corn flour completely.
In a separate pan, heat 1 tablespoon of sunflower oil. Add 1 teaspoon of minced garlic and the remaining minced onions. Sauté until the onions turn golden brown. -
Cook the Sauce:
Pour the orange juice mixture into the sautéed onions and garlic. Stir in 1 tablespoon of paprika powder and cook over medium heat until the sauce thickens. Once the sauce begins to thicken, add the powdered peanuts and adjust the salt according to taste. Continue cooking until the sauce reaches a smooth, thick consistency. If desired, you can add a dash of rice vinegar for a tangy finish. -
Assemble the Dish:
Place the deep-fried baby corn and tofu on a serving plate. Drizzle the prepared peanut sauce over the fried corn and tofu, making sure everything is evenly coated. -
Garnish and Serve:
Garnish with freshly chopped spring onions and a sprinkle of roasted sesame seeds. Serve immediately, paired with Thai Style Noodles with Spinach and Leeks or as a flavorful appetizer for your next gathering.
Pro Tips
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Substitutions: For a vegan option, stick to tofu instead of paneer. You can also substitute honey with maple syrup or agave syrup.
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To Enhance Flavor: Add a dash of lime juice to the peanut sauce for an extra burst of freshness.
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For a Crispy Texture: Ensure that the batter for coating is stiff enough so that the baby corn and tofu get a crispy outer layer when fried.
Serving Suggestions
Pair this Asian-inspired dish with a side of noodles, rice, or stir-fried vegetables for a well-rounded meal. This dish can also be served as a unique and impressive appetizer at parties or family dinners.
This recipe is sure to be a crowd-pleaser, bursting with fresh flavors, vibrant colors, and a delightful combination of textures. Enjoy the blend of tangy, nutty, and spicy notes in every bite!
