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–+ servings

Golden babycorn stirfry

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Prep Time 10 minutes
Cook Time 15 minutes
Course Appetizer, Snacks
Cuisine Australian, diabetic friendly, Fusion, International, Spring, Vegan, Vegetarian
Servings 4 people

Equipment

  • 1 saucepan
  • 1 frying pan

Ingredients
  

  • 12 babycorn
  • 2 cups drinking water
  • 1/2 tsp salt to taste
  • 1/4 tsp turmeric powder

To make the fry

  • 1 tsp cooking oil
  • 2 tbsp breadcrumbs
  • 1 tsp sambal Malaysian sambal paste ( storebought)
  • 1/4 tsp Mint
  • 1/4 tsp coriander

Instructions
 

  • Clean the outer leaves and remove the silk from the babycorn.
  • Add these into a saucepan with turmeric, salt and water.
    babycorn cooking.
  • Set this to boil just till the babycorn is cooked.
  • After about 2 to 3 minutes on a rolling boil, the corn will be cooked, yet crisp.
  • Drain and set the babycorn aside.
  • Into a frypan, add a tsp of oil and let it heat up.
  • Add the bread crumbs, sambal paste and let them roast gently.
  • Toss in the babycorn and let that fry along with the flavours coating it.
  • Saute this for 2 to 3 minutes.
  • Remove from heat and add chopped coriander, mint
  • Stir well and the baby corn is ready to be served.
Keyword Lunch recipes, warm salad
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