Baby Corn Satay recipe and more baby corn recipes on site.

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

- Indian

Serves

- 2

Cooking Time

-10-15 Min

Type

- appetiser

Difficulty

- Medium

Preparation Time

- 10 Min

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INGREDIENTS

  • FOR Baby Corn Satay
  • 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
  • water
  • FOR Garnish
  • Coriander leaves

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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