Ngô Chiên Bơ (Deep-Fried Buttered Corn)

  • 4 fresh corn cobs, clean, and separate the corn kernels. Frozen or canned may substitute.
  • ~1/2 cup custard powder (Common custard powder as available in supermarkets)
  • ~ ½ cup corn flour
  • Salt + pepper + chilli powder
  • Oil to deep fry
  • 50g butter
  • Some spring onion, green part only, chopped (optional)
  1. Boil the fresh corn kernels in salted water for around 4 minutes. Drain and cool. Canned don't need to boil. Check the frozen kernels packaging to see if they are pre-cooked or not.
  2. Combine the corn flour, custard powder, salt, pepper, chilli powder and mix well with the corn kernel. Set aside for 3-4 few minutes.
  3. Coat the corn one more time. 
  4. Heat large amount of oil in a deep saucepan.  (Test the temp with two-three kernels. The oil is ready when the kernels are “fried” and golden.) Now add in the corn mixture. (Depending on how large your pan is, fry the corn mixture in 2-3 batches).
  5. Once the corn is golden, take out and drain. Drizzle with melted butter. Taste and season. Serve hot.