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

- indian

Cooking Time

-10 Min

Preparation Time

- 15 Min

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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 garlic chopped
  • 1 tsp honey
  • ½ tsp red chilli powder
  • ½Lemon
  • FOR sauce
  • 1 tbsp oil
  • 1 tsp garlic chopped
  • 2 tsp onion chopped
  • 1 tsp red chillies chopped
  • ½ tsp turmeric powder
  • ½ tsp red chilli powder
  • 2 tsp lemongrass paste
  • 1 tbsp peanut powder
  • 2 tsp peanut butter
  • ¼ 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.
  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 babycorn.
  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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