Crispy Corn Curd
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.
Ingredients
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
Instructions
- 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!