Baby corn is probably one of my favourite ingredients to cook with. Recently, someone made Baby Corn Manchurian for me and I loved it! I thought of using the baby corn similarly- and took it down a notch with the sauce.
It was a great evening snack, and I felt good knowing it wasn’t ultra unhealthy. This is a great alternative to when you’re craving something deep fried, as I often do! Definitely healthier than fries or onion rings. The recipe makes three servings (modest portions), and it’s about 240 calories per serving! Pretty good for something that tastes this delicious.
**For an even healthier option, omit the cornstarch in this recipe and bake your baby corn with one tablespoon of oil! That’ll knock your calorie intake per serving down to 162.**
- 1 tablespoon low sodium ketchup
- 2 tablespoons low sodium soy sauce
- 1 teaspoon pepper
- ½ teaspoon ginger
- 1 teaspoon chili flakes
- ½ teaspoon onion powder
- 1 can of baby corn
- ¼ cup cornstarch
- 2 tablespoons olive oil
- Cilantro, to garnish
- In a small bowl, whisk together the ketchup, soy sauce, pepper, onion powder and a 1/2 teaspoon of cornstarch, set aside.
- Rinse baby corn well, and coat with remaining corn starch (should be lightly coated).
- In a frying pan, heat the olive oil with the chili pepper flakes and ginger on high heat and drop in pieces of baby corn, toss the corn in the pan with a wooden spoon for an even fry. Reduce to medium heat.
- Once corn starts to crisp up, mix in the sauce and toss for 2 minutes until all the baby corn is coated.
- Garnish with cilantro, if desired.