Salt and Pepper Crispy Corn (ข้าวโพดทอดผัดพริกเกลือ)

1.Cut the corn kernels from the cobs. You should have approximately 300–350 g of corn kernels. Set aside.

2.Lightly beat the egg white with a pinch of salt. Add the corn and toss until evenly coated. Heat the rice bran oil to 180°C.

3.Add the crispy frying flour to the corn and toss until the kernels are lightly and evenly coated. Gradually scatter the corn into the hot oil, using a spatula to gently separate the kernels. Fry until crisp and golden. Remove and drain well.

4.Soak the dried chilies briefly in water until slightly softened. Split them open, remove the seeds, and pat thoroughly dry. Pour off the frying oil, leaving approximately 1½ tablespoons in the pan. Fry the dried chilies until fragrant and lightly browned. Remove and set aside.

5.Slice the spring onions, separating the white and green parts.

6.Add the garlic, ginger, white parts of the spring onions, Sichuan peppercorns, and red bell pepper to the pan. Stir-fry until fragrant and cooked. Add the fried corn.

7.Season with Chinese black vinegar, light soy sauce, sugar, and salt to taste. Increase the heat and toss quickly until the corn is hot and evenly coated with the seasonings. Remove from the heat, add the green parts of the spring onions, and toss to combine.

8.Transfer to a serving plate, garnish with the fried dried chilies, and serve immediately.