Sweetcorn Fritters with Dipping Sauce

Ingredients...

2 ears sweetcorn, husks removed 1 large egg, separated 2 stalks lemon grass, finely chopped 2 tbsps chopped fresh coriander 2 oz plain flour 1/2 lvl tsp chilli powder oil for deep frying DIPPING SAUCE... 2 fl oz rice wine or dry sherry 2 level tbsps sugar 2 plump cloves garlic, finely chopped 3 small red chillies, deseeded & finely chopped 2 tbsps fresh coriander, finely chopped 1 tbsp lime juice salt

Instructions...

1) Make the dipping sauce. Bring the rice wine, sugar and 1/2 tsp salt to a simmer in a small saucepan. Boil for a few minutes until slightly thickened then turn off the heat. Stir in the remaining ingredients then leave to cool.

2) Boil the corn in unsalted water for 7-10 minutes until tender. Drain, reserving rhe cooking water. Cut off the kernels and reserve.

3) Beat the egg yolk, 2 fl oz of the cooking water, lemon grass, coriander, flour, chilli powder and 1/2 lvl tsp salt together and then leave to rest for about 15 minutes. Beat the egg white until stiff then fold into the batter along with the sweetcorn kernels.

4) Deep fry at 190 C. Drop individual tablespoons of the corn mixture into the oil. cook until pale gold. Turn over and continue cooking for 1-2 minutes. Lift out and drain on kitchen paper. Serve with the Dipping Sauce.