One of the all-time favourite appetizers for Vietnamese, enjoyed by people of all ages. PREPARATION TIME:
2 cups corn kernels
½ cup custard powder or 1 egg yolk
½ cup corn flour
Salt, chili powder
3 tsp butter
Oil, some seasoning (pepper, chili powder, salt)
1. Defrost and boil the corn kernels in salted water for about 3-4 minutes, then drain well and let cool.
2. Mix custard powder (or 1/2 egg yolk) and corn flour together. Add in some 1/2 tsp of salt and and mingle well with the corn kernels. Set aside for about 3-4 minutes.
3. Make another coating of flour mixture for the corn kernels: better flour coating leads to crunchier fried corn kernels. Mix in with the coated kernel.
4. Heat butter in a deep saucepan with oil. Add in the kernels and fry until they turn golden. It is better to fry the corn mixture in 2 batches.