Golden Sand Corn

I've never had this dish before, but after I read about it on Tamarind and Thyme I knew I had to have it. But where Su-Lin had it was in Acton, in West London, and it's quite far away. Being the perpetual lazy bones that I am, I resolved to make it instead.

Having had a good ol' Google, I discovered its actual name is 'golden sand corn'. The kernels, coated in egg white and cornflour, are deep fried and then fried again with cooked salted egg yolks. This gives it the sandy texture typical to this dish. Each kernel is covered in a light batter, seasoned with salty eggyness and when you bite into it, pops juicily in your mouth. I served it with rice and my attempt at hand torn cabbage.

Golden Sand Corn

Serves 2, with sides

1 tin (285gr drained) of sweetcorn, drained well
1 egg white
3 salted duck egg yolks (you can buy these at the Chinese supermarket - make sure the eggs are raw)
1 tbsp Shaoxing rice wine
Pinch of salt
200gr cornflour
Vegetable oil, for deep frying
1 spring onion

Add the sweetcorn to 100gr cornflour, coating well. Shake off excess in a sieve and then add the sweetcorn to the egg white. Coat well, then add back into the bowl with another 100gr cornflour. Stir to coat and leave to stand.

Meanwhite, add the egg yolks, rice wine and a pinch of salt to a small bowl. Steam for 10 - 15 minutes to cook the yolks. Mash well with a spoon.

Heat up about 4 inches of oil in your wok until it shimmers. Sieve the corn again to get rid of excess batter so it doesn't clump, and then add to the wok, stirring well as it deep fries. Deep fry for 5 or so minutes, until the batter is crisp. Drain and leave on a paper-lined plate. Heat up another tbsp of oil, then fry the egg yolks well. Add the corn kernels back in and stir-fry for 5 minutes, until you see the sandy consistency. Add the spring onions, sliced on the diagonal and then take off the heat and serve immediately.