Recipe: Crispy Corn Curd

All through lockdown, the good folks at Foodhall Cookery Studio have been making our lives that much more palatable by elevating our cooking skills and bringing home recipes from around the world to feed our wanderlust.

Here FCS Head Manpreet Dhody show us how to easily cook up a devilishly deep-fried batch of Corn Curd. Crisp and golden-edged on the outside, yet so craveably soft and creamy within, bookmark this recipe if you’ve been looking to recreate this signature Indo-Chinese dish from your local Asian restaurant!

Crispy Corn Curd

Foodhall Cookery Studio
A classic restaurant-style Indo-Chinese dish, recreated at home! We love the crisp and golden-edged texture, foiled by the soft and creamy corn curd filling.
Course Appetizer


For corn curd:

  • 400 g canned sweet corn/ cooked corn
  • 100 g cornflour
  • 30 g green spring onions, chopped
  • 10 g red chillies, chopped
  • 100 g shredded cheese or cream cheese
  • Salt, to taste
  • Cornflour – extra if required for coating
  • Oil – for frying

For seasoning:

  • 50 ml sesame oil
  • 30 g garlic, chopped
  • 20 g ginger, chopped
  • 10 g spring onion bulbs, chopped
  • 10 g bird’s eye chilli, chopped
  • 5 g black peppercorn, crushed
  • 2.5 g Aromat powder
  • spring onion greens for garnish, chopped
  • 20 ml light soy sauce


  • Blend the cooked corn along with a little water in a food processor until coarse
  • Cook the corn in a pan on a medium-high flame for 5-10 minutes
  • Add the cornflour and keep cooking until the mixture thickens
  • Turn off the flame and allow the mixture to cool down
  • Add shredded cheese or cream cheese, chopped spring onions, chopped chillis, and salt (if needed)
  • Set the corn mixture into a square tin and freeze for an hour
  • Cut the frozen mixture into squares and deep fry until they’re nice and golden brown
  • Place on a paper towel to drain the excess oil and set aside

To prepare the seasoning sauce:

  • Add sesame oil to a wok on a high flame
  • Add the garlic, ginger, spring onions, chilli, crushed peppercorn, aromat powder and light soy sauce
  • Toss the corn curds lightly in the wok for 30 seconds
  • Add the spring onion greens and transfer onto a plate. Eat them right away else the corn curds will go soggy!

About Foodhall Cookery Studio:

Tucked away at the top of Foodhall@Linking Road, Foodhall Cookery Studio (FCS) is an experimental kitchen and a contemporary venue for cooking classes and workshops. Since the lockdown, FCS have started hosting virtual cook-alongs via Zoom. Discover their globe-trotting line-up of upcoming classes here. | Instagram @FoodhallCookeryStudio


We’d love to hear from you! Do let us know if you try this recipe – you can leave a comment below and/ or tag us in your delicious creations on Instagram @the_foodiediaries.

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