Fried Chili Corn SERVES 2 READY IN 10 MINUTES

A few years ago I was in Thailand for new Year’s Eve with all the family. We stayed in a beautiful house on Phuket where we were completely spoiled by the fantastic chef, Jitty. Jitty could cook like an angel sent from cooking heaven, and every meal was a complete pleasure to eat. She realized that she had a bunch of very greedy Brits, which opened up the floodgates to snacks throughout the day. Her awesome corn was served with an ice-cold beer by the pool as the sun went down. I can’t give you Thai sunsets or a swimming pool, but make this corn, grab a beer and you’ll be just as happy.

3¼ cups sunflower oil

9-ounce can whole kernel corn

¼ cup corn starch

1 teaspoon chili powder

1 teaspoon chinese five-spice powder

sea salt

HEAT THE OIL in a deep pan over high heat. Meanwhile, drain the corn thoroughly in a colander. Pour it into a mixing bowl and add the corn starch, chili powder, Chinese five-spice powder and 1½ tablespoons cold water. Stir everything together well so the corn is completely coated with the corn starch and spices.

USING A SLOTTED SPOON, carefully transfer the corn to the hot oil. Stir, then deep-fry 3 minutes, or until golden and crunchy. Remove from the oil and drain very well on a plate lined with paper towels. Add the corn to serving bowls and season with salt. Serve with ice-cold beer.