Insanely good baby corn satay. Please bookmark this recipe. Because, if you are a mother, and if you are a mother of a picky eater, then read below and look no further. Save or print this recipe. This baby corn satay is just for those kids.
These hot, crispy, honey glazed baby corn satay lightly spiced and when dunked in hot tomato chilli sauce, its heaven. For grown ups, the best party appetizer for ongoing rainy season, or for game days, or for small gatherings with your besties, this is the one. This baby corn satay got an amazing response from my three year old and her gang, so you can understand, this is that good.
Satay (sah-tay) is a term widely used in South Asian countries for skewered meat, an Indonesian in origin and popular in Malaysia, Singapore and Thailand, but my first love-at-first-sight with satay happened at Thailand, when we were exploring their night markets and got to taste varieties of chicken satay and prawn.
The best accompaniment that goes really well with chicken satay is no doubt the ultimate silken peanut sauce with a mild punch of Thai chili in it. But for this rendition of corn satay I had decided to go with this wickedly insane tomato chili sauce, keeping in mind the general taste profile of Indian kids. My kid is not great fan of peanut sauce or peanut butter but she will gorge everything with a red color sauce. Yes, color does influence kids.
You can make these corn satay in three ways – by steaming it and then slathered in the sauce. Or by grilled in the oven and then drizzle with butter and serve with the sauce or by simply pan fry it. I opted in for the last one, as this method promises more crispness. At the same time do keep it in mind that they require very less oil for frying. These immature corns are tender to the core that you can eat them raw even, so tossing them lightly in oil will definitely do the magic.
Baby corns are best suited as an appetizer. Flour coated , pan fried and then dunked in sauce is just the best way to have these as an appetizer. A definite crowd-pleaser. Please check this recipe of Spicy Sin Hoi baby Corn Appetizer.
You can either marinate them in yogurt or simply dusted with spices, the one I prefer actually. More spices will eventually mask the real flavour of baby corns, so go slow on that.
Peanut sauce will be preferable to many, but you can also serve them with yogurt dip. For kids however tomato chili sauce wins hands down any day. And I would prefer a homemade sauce for this, because its for the kids, and they deserve the best only. You can also serve vegetable satay alongside to up the health quotient and also to make these as part of meal.
- Baby corn : 12 pieces
- Corn flour : 2 tbsp
- Turmeric powder : ¼ tsp
- Red chili powder (non-spicy, Kashmiri) : ½ tsp
- Black pepper powder : ¼ tsp
- Salt : ½ tsp
- Cumin powder / garam masala powder : ¼ tsp (optional)
- Oil as required
- Wooden tooh picks or bamboo skewers as required
- Tomato (red and juicy) : 2-3
- Tomato puree : 2-3 tbsp
- Garlic minced ; 1 tsp
- Kashmiri red chili powder / or any other non spicy chili powder: 1 tsp
- Salt and black pepper powder as required
- Dark Soy sauce : few drops till ½ tsp
- Honey : 3 tbsp
- Wash and wipe dry the baby corn with kitchen towel.
- In a bowl, mix corn flour, salt and other spices well.
- Heat some oil (around 2-3tbsp oil) in a pan.
- Dust well the baby corn with the corn flour and spice mix.
- Insert the wooden tooth picks or skew them in bamboo skewer.
- Place them flat on pan and lightly fry them till they turn light golden on each side.
- This will take around 2min on each side and fry them gently on medium low heat.
- Slot them out on kitchen towel.
- Blend the tomatoes in a blender to a fine and smooth paste.
- Heat 1tbsp oil in a pan and fry the garlic first till the rawness is gone. Immediately add the tomato paste.
- Fry them on medium heat till the rawness is gone and add next the tomato puree, chili powder (only for red color, for kids recipe please use non-spicy chili powder like kashmiri chili powder), salt, black pepper powder (use sparingly) and dark soy sauce. Mix everything very well and let it cook and comes to a uniform consistency.
- If you have leftover corn flour-spice mix, you can add that to the sauce. Else to thicken the sauce add 1 tsp cornflour blended well in 2 tbsp water.
- Stir nicely till everything incorporates well.
- Check for the seasonings and for spice level. It should not be hot but tasty.
- Switch off the gas, and stir in honey.
- Whisk it well and the sauce is ready.
- Before serving, drizzle melted butter over the crisp baby corn and serve immediately with the sauce.