Spicy Sin Hoi baby corn for Monsoon
Cuisine: South Asian
Cook time: 
Total time: 
Serves: 4
Spicy Sin Hoi baby corn appetizer.
  • Baby corn : 100 gm / roughly 20 corn
  • Dried red chillies : 8-10
  • Garlic : 1 medium bulb (minced)
  • Ginger (minced): 2 tbsp
  • Red chilli paste : 2 tsp
  • Chilli oil : 1 tsp or more
  • Tomato chilli sauce : 4 tbsp
  • Onion (minced): 6 tsp or more
  • Honey : 1 tbsp
  • White vinegar : 1 tbsp
  • Soy sauce: 1 tbsp
  • Salt to taste
  • Cornflour : 1 cup
  • Oil for deep frying
  1. Hold the knife at precise 45 degree angle to the baby corn and sliced them.
  2. Boil some water with salt and add the baby corn till they become soft, but still hold their crunchiness.
  3. Out of the 8-10 dried red chillies, soak 4-5 of them in water for 30 minutes. Make a paste of them.
  4. Keep one red chilli separate. And chop the remaining red chillies and saok them in sesaome or any other flavour oil for one day to make your instant chilli oil.
  5. Prepare a slurry like batter with red chilli paste and chilli oil.
  6. Marinate the baby corn in that batter for 2-3 hours.
  7. In a plate spread the cornflour evenly and dust the marinated baby corn with cornflour. Make sure to evenly coat them.
  8. Heat oil in a pan and deep fry the baby corn. Once they turn beautiful golden brown, slotted them out from the oil and place them on a tissue paper to absorb the excess oil.
To make the sauce
  1. Heat some oil in a pan.
  2. Slice one red chilli finely.
  3. Add the minced ginger, minced garlic and sliced red chilli in the hot oil.
  4. Let the garlic turn into light brown.
  5. Add the onions, let it fry for few minutes.
  6. Add the tomato chilli sauce, soy sauce, vinegar and honey.
  7. If you are using light soy sauce, you can skip the salt from the recipe.
  8. Let the sauce thicken slightly.
  9. Pour the sauce evenly over the deep fried baby corn. Toss it for even coating.
  10. Garnish with minced green scallions or cilantro and serve hot.
To make chilli oil:
Chopped the dried red chilli finely and soak them in oil for one day or longer.
Oil should just cover the chillies. Add more oil when the flavour releases.
Recipe by saffronstreaks at https://saffronstreaks.com/recipes/spicy-sin-hoi-baby-corn-for-monsoon/