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Spicy Sin Hoi baby corn for Monsoon

It’s spicy, it’s hot . These honey glazed crispy baby corn appetizer in true Sin Hoi style will surely tantalize your taste buds and a promising crowdpleaser appetizer in the making. This recipe of baby corn has been adapted from mind blowing shrimp dish that I had sometime back at Sin Hoi , a famous Singaporean food joint which is known for its fascinating sea food dishes. The generous glaze of chili oil makes all the difference. A perfect way to enjoy the ongoing monsoon season.

To all those lucky readers who are enjoying Monsoon, this post is especially for you guys. Sin Hoi Baby corn – its spicy, tangy and its hot.  I have used dried red chillies here, but if you want you can use fresh red chillies too. In that case use cayenne or Thai for a nice punch. This recipe also requires a generous amount of chilli oil, if you do not stock it as a regular in your pantry, then you can make some instantly. Check the note section for it.


fried baby corn appetizer

“Life is like a roller-caster ride. It has its ups and downs. But its your choice to scream or enjoy the ride.” By some sane unknown person. And honestly speaking I did scream out all the time. I did not enjoy the ride. Last few months were terrible for me, reasons were too personal to share. But with all honesty I mean it was really terrible, terrible, terrible, terrible, terrible. Thats five times and I guess it was enough.

So, this time I am making it short and crisp post. When you start writing after three months of break, words failed to entertain you. I am sure in my next post I will definitely will come back with some interesting stories.

Do you know that Monsoon also means this mind blowing samosa and hot cup of chai? Or do you prefer this – bacon wrapped jalapeno cheese poppers?


Spicy Sin Hoi baby corn for Monsoon
Cook time
Total time
Spicy Sin Hoi baby corn appetizer.
Cuisine: South Asian
Serves: 4
  • 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.


Enjoy it with your evening cuppa of masala chai or as an appetizer. The photo is slightly blurred and has to be over edited. But the taste will be sharp. I promise you on that.

Coming back soon




  • Reply
    subhadip dhali
    August 9, 2014 at 2:24 am

    Welcome Back 🙂 so good to c u back:Di was thinking why havnt u posted for months right! so now u r back everything will be crispy n gud i believe! i read ur post and whatever happened to u..it happens to the best of us..enjoy the ride now:)this is life..a mixture of all the emotions..one thing must be der..Umeed..Hope..
    N this recipe is yummy ..im gonna make it when i next pick up baby corns from the market..n im always doubtful before buying them..god knows why..lol . btw why do u call it sin hoi?

    • Reply
      August 28, 2014 at 7:24 pm

      Thank you so much Subhadip. It is so good to hear from you after long time. Hope life is treating you well. We are back and hope to be in the momentum as long as possible. Life is highly unpredictable these days.
      These baby corns are real kick for monsoon or on cloudy days, do try them. This recipe has been adapted from a newspaper published long back, its offline now. recipe was given by Singoporean chef, and they name it as Sin Hoi, I just love the name and used it.

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