Ms. Vu Nga Linh.
Ingredients:
– Sweet corn: 2 cobs/ 1 can of sweet corn.
– Turmeric powder: 1/2 teaspoon.
– Sugar: 1 teaspoon.
– Salt: a pinch.
Coating mixture:
– Egg white: 1 piece.
– Lion powder: 3 teaspoons.
– Crispy flour: 6 teaspoons.
– Tapioca starch: 3 teaspoons.
Instructions:
– Shuck the sweet corn and boil it with turmeric powder, sugar, and salt. Bring it to a boil for about 3 minutes, then turn off the heat. Drain the corn and rinse it under cold water. Spread the corn out to let it dry.
If using canned corn, skip the boiling process and use it directly. Canned corn also works great for this recipe.
– Add an egg white to the corn and use gloves to coat the corn evenly. Then, sprinkle the coating mixture over the corn. As you sprinkle, gently shake the colander to ensure an even coating and prevent clumping. Proceed to fry the corn.
For those who prefer a thicker coating, let the corn cool down after the first fry, then coat it with the mixture again and fry it a second time.
– Heat oil in a pan. When the oil is hot (test by dipping a chopstick into the oil and seeing bubbles form), add the corn. Let it sit for about 10 seconds before stirring to ensure even cooking. When the corn is done, it will float to the top. Use a strainer to scoop it out.
Remove the corn from the oil and place it on a paper towel to absorb excess oil. Then, enjoy your delicious treat!
This sweet corn snack has a soft and crispy texture, with a natural sweetness and an irresistible aroma.
Enjoy and happy cooking!
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