GOLDEN SAND CORN WITH SALTED DUCK YOLK

I learned about this street snack when cooking in Chengdu，Sichuan Province. Establishments where customers drink without eating are not exactly prevalent across China.However，if there were to be a traditional British-type pub in China I’m pretty sure this would be one of the first items to find its way on to the snack menu.Salted duck eggs are basically eggs that have been left in a salt solution for several weeks until the white of the egg is infused with saltiness and the yolk becomes hard as well as salty from the curing process.

Serves 4

INGREDIENTS

vegetable oil，for deep-frying

250g canned sweetcorn kernels（undrained weight）

25g cornflour

4 salted duck egg yolks，steamed over a high heat for 10 minutes

1g ground toasted Sichuan peppercorns

pinch of salt or to taste

sugar，to taste

green part of 1 spring onion，finely chopped

1.Heat the oil for deep-frying in a deep-fat fryer to 180℃.

2.Meanwhile，drain the sweetcorn kernels，then coat them in the cornflour.

3.Deep-fry the corn for a few minutes until golden and crispy，then remove from the oil and drain on kitchen paper.

4.Mash the steamed salted duck yolk and cook in a dry pan over a medium heat until it begins to foam.

5.Add the crispy corn and season with the Sichuan pepper，salt，sugar and spring onion before serving.

hancheng

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