Springburst Premium Aromatic Mix X Crispy Baby Corn with Garlic Sauce

Crispy, flavorful, and packed with bold Indo-Chinese flavors, Crispy Baby Corn with Garlic Sauce features golden-fried baby corn tossed in a rich, garlicky sauce with crunchy vegetables and aromatic seasonings. Perfect as an appetizer or sharing plate, this restaurant-style dish offers the ideal balance of crisp texture and savory heat.

Prepared using Springburst Premium Aromatic Mix, this recipe delivers consistent flavor and quick preparation, making it ideal for restaurants, cafés, cloud kitchens, and catering services.

Springburst Premium Aromatic Mix

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Ingredients

For the Crispy Baby Corn

• 8 pcs Sunbay Baby Corn

• 2 tbsp Springburst Piri Piri Marinade

• 0.011 lb Springburst Crispy Cajun Breading Mix

• 1.1 lb maida (refined flour) (to maintain the 1:10 ratio with the breading mix)

• A little water, as required

• Oil, as required for marinating and deep frying

For the Garlic Sauce

• 0.022 lb refined sunflower oil

• 0.022 lb chopped garlic

• 0.011 lb chopped green chilli

• 0.044 lb onion, diced

• 0.044 lb green capsicum, diced

• 0.33 lb SIL Hot Garlic Base

• 0.022 lb Springburst Premium Aromatic Mix

• Cold water, as required

• 0.011 lb spring onion, julienned

• 0.011 lb sesame seeds

• Julienned ginger, for garnish

Method of Preparation

Step 1: Marinate the Baby Corn

Place the Sunbay Baby Corn in a bowl. Add the Springburst Piri Piri Marinade, a little oil, and enough water to coat the baby corn evenly.

Step 2: Prepare the Coating

Combine the Springburst Crispy Cajun Breading Mix and maida in a 1:10 ratio to create the coating mixture.

Step 3: Coat the Baby Corn

Dredge the marinated baby corn in the coating mixture. Dip each piece into cold water for about 10 seconds, allow the excess water to drain, then coat once again in the breading mixture.

Step 4: Deep Fry

Deep-fry in preheated oil at 180°C (350°F) until the baby corn is golden brown and crispy. Drain on a wire rack or absorbent paper.

Step 5: Prepare the Garlic Sauce

Heat the refined sunflower oil in a wok or pan. Add the chopped garlic, green chilli, onion, and capsicum. Stir-fry for 1–2 minutes until aromatic while keeping the vegetables slightly crisp.

Step 6: Build the Sauce

Sprinkle in the Springburst Premium Aromatic Mix and toss well. Add the SIL Hot Garlic Base and cook for 2–3 minutes. Add a little cold water to adjust the sauce consistency.

Step 7: Toss & Serve

Add the fried baby corn to the sauce and toss until evenly coated. Garnish with spring onion, julienned ginger, and sesame seeds. Serve immediately.

Chef's Tips

• Add a pinch of Kashmiri chilli powder for extra color and heat.

• This recipe also works beautifully with paneer, cauliflower, or chicken.

• Serve immediately after tossing to preserve the crispy coating.

Serving Suggestions

Crispy Baby Corn with Garlic Sauce pairs perfectly with:

• Hakka noodles

• Vegetable fried rice

• Schezwan fried rice

• Veg spring rolls

• Chilli garlic dip

Why You'll Love This Recipe

• Crispy baby corn coated in a bold garlic sauce

• Authentic Indo-Chinese restaurant-style flavor

• Perfect balance of crunch and savory heat

• Quick and consistent preparation

• Ideal for appetizers, sharing platters, and vegetarian menus