Baby Corn Satay By Ranveer Brar

Baby Corn Satay

The sweetness of the baby corn along with the peanut sauce makes this satay a delicious starter.
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Serves

2

Cooking Time

10-15 min

Meal Type

snacks

Preparation Time

10 Min

Difficulty

Medium

INGREDIENTS

  • 7 baby corns blanched
  • 1 tbsp oil
  • satay sticks as required
  • ½ cucumber
  • 1 lemon slice
  • For marinade
  • 2 tsp soy sauce
  • 1 tbsp coconut milk
  • 1 tsp chopped garlic
  • 1 tsp honey
  • ½ tsp red chilli powder
  • ½ Lemon
  • For sauce
  • 1 tbsp oil
  • 1 tsp chopped garlic
  • 2 tsp chopped onion
  • 1 tsp chopped red chillies
  • ½ tsp turmeric powder
  • ½ tsp red chilli powder
  • 2 tsp lemongrass paste
  • 1 tbsp peanut powder
  • 2 tsp peanut butter
  • 1 cup coconut milk
  • 1 tsp brown sugar
  • 1 tsp lemon juice
  • salt to taste
  • water as required
  • For garnish
  • coriander leaves

PREPARATION

  1. 1

    For marinating baby corns, take soya sauce in a bowl. Mix it with coconut milk chopped garlic, honey, red chilli powder and a little lemon juice.
  2. 2

    Marinate the blanched baby corns with this mixture and keep them aside for 10 to 15 minutes.
  3. 3

    To make the peanut sauce, heat oil in a pan. Saute chopped garlic chopped onion, chopped red chillies, a pinch of turmeric powder, red chilli powder, lemongrass paste, peanut powder, peanut butter, coconut milk and brown sugar. Mix it with water salt and a little lemon juice.
  4. 4

    Peanut sauce is ready.
  5. 5

    Pierce the marinated baby corns with satay sticks.
  6. 6

    Heat oil in another pan. Place the baby corns in the pan for frying.
  7. 7

    Brush the remaining marinade mixture on the baby corn. Once fried, take out the baby corns from the pan.
  8. 8

    Cut the cucumber into fine slices. Take a lemon wedge too.
  9. 9

    Serve the baby corns with peanut sauce and cucumber. Garnish with coriander leaves.
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