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Baby Corn Satay

The sweetness of the baby corn along with the peanut sauce makes this satay a delicious starter.
Chef Ranveer Brar Baby Corn Satay Recipe
Cuisine

- Indian

Serves

- 2

Cooking Time

-10-15 min

Difficulty

- Medium

Preparation Time

- 10 min

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INGREDIENTS

  • 4 slices white bread
  • Butter
  • Mint chutney
  • 2 Cheese slices
  • For Tomato Shots 1 cup tomato juice
  • 2 tsp Worcestershire sauce
  • 1 tbsp chilli sauce
  • ½ lemon juiced
  • black pepper powder to taste
  • Ice as required

HOW TO PREPARE BABY CORN SATAY

  1. 1

    For marinating baby corns.
  2. 2

    take soya sauce in a bowl.
  3. 3

    Mix it with coconut milk chopped garlic, honey, red chilli powder and a little lemon juice.
  4. 4

    Marinate the blanched baby corns with this mixture and keep them aside for 10 to 15 minutes.
  5. 5

    To make the peanut sauce, heat oil in a pan.
  6. 6

    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.
  7. 7

    Mix it with water salt and a little lemon juice.
  8. 8

    Peanut sauce is ready.
  9. 9

    Pierce the marinated baby corns with satay sticks.
  10. 10

    Heat oil in another pan.
  11. 11

    Place the baby corns in the pan for frying.
  12. 12

    Brush the remaining marinade mixture on the baby corn.
  13. 13

    Once fried, take out the baby corns from the pan.
  14. 14

    Cut the cucumber into fine slices.
  15. 15

    Take a lemon wedge too.
  16. 16

    Serve the baby corns with peanut sauce and cucumber.
  17. 17

    Garnish with coriander leaves.
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