HOW TO MAKE BAKWAN JAGUNG

Ingredients:

1 cup fresh corn kernels or canned,

1/4 cup water
1/2 tsp sugar
1/2 tsp salt
1 egg, lightly beaten
1 1/2 tsp cornstarch
1/3 cup flour
2 scallions, finely chopped
Canola oil for deep frying
Dipping sauce: 3 tbsp sriracha chili sauce or chili garlic sauce, 3 tbsp water, 1 tsp
sugar

Steps:

1) Use mini food processor to chop 1/2 cup of corn into coarse mass.
2) In a mixing bowl, place coarsely chopped coconut, whole kernels corn, water,
flour, cornstarch, egg, flour, sugar, and scallions. Mix and stir to create a thick
batter. You can add additional 1 tsp flour at a time if it is too thin. Set aside to
rest about 30 minutes.

3) For dipping sauce, place all of the ingredients on a small bowl. Mix and stir
until sugar dissolves. Taste and adjust to your likings. Add more sugar, water
or salt or chili sauce according to your taste.

4) In a pot or wok, pour oil to a dept of about 1-inch and heat it over mediumhigh until it reach 350 F or you can test it with a bamboo chopstick. Stand it
in the oil and if some small bubbles gather on the surface around the

chopstick then the oil is ready.

5) Scoop about 1 tbsp batter and gently put it into the hot oil. Cook just as many
as will fit in the wok without crowding it. Turning the fritters once and fry
them un til crisp, puffed and golden brown. It will take about 3 minutes. Use
a skimmer and scoop out the fritters to the towel-lined dish to drain.
6)

When it warm, transfer to serving platter and serve it with dipping sauce.