This video was first published on www.straitstimes.com on Dec 19, 2015.
SINGAPORE - Roast meats including lamb, pork and beef, are usually accompanied by root vegetables such as parsnip, potatoes and carrots. But for something a little different this year, opt for a Cajun-style side of spicy corn on the cob instead.
Park Hotel Alexandra's executive sous chef Ian Hioe shares a recipe for corn tossed in spices such as paprika and chilli flakes. Serve this along with a salad and other roast vegetables.
SPICY CORN ON THE COB
6 ears of fresh corn, cooked and each cut into three blocks
3 litres of vegetable oil to deep-fry the corn
3 egg whites
Plain flour to coat the corn
1 tsp paprika
1 1/2 tsp chilli flakes
Sea salt to taste
3 tsp English parsley, finely chopped
3 tsp garlic, finely chopped
3 Tbs unsalted butter, softened
1. Steam or boil the corn until it is cooked. Set aside.
2. Put required amount of oil in a deep-fryer and heat until 190 deg C. Alternatively, pour oil into a pot and heat it up.
3. Whisk the egg whites in a bowl until it becomes frothy and turns into a pale-coloured foam. This should take about one to two minutes.
4. Place cooked corn into the egg white and toss well.
5. Lightly dust each block of corn with plain flour.
6. When the oil is hot, deep-dry the corn in two to three batches, for two to three minutes each, until the batter turns golden brown.
7. Meanwhile, as the corn is being fried, mix the paprika, chilli flakes, salt, parsley, and garlic in a clean bowl. Add the softened butter. There is no need to mix the butter. Set this bowl aside.
8. When the corn has turned golden brown, drain then toss it in the spiced butter mixture. The butter and the seasoning should coat the blocks of corn evenly.
Serves eight to 10 people.