Burmese creamed corn with onions

4
40 minutes

Ingredients

  • 2 onions, 1 sliced and 1 diced
  • 4 tbsp of groundnut oil, or another neutral-tasting oil
  • 250g of sweetcorn kernels, tinned in unsalted and unsweetened water
  • 250g of sweetcorn kernels, frozen
  • 1 tbsp of tapioca starch, heaped, mixed with 3 tbsp water to form a paste
  • 1 tbsp of condensed milk, or double cream

Method

1
Begin by making the fried onion garnish. Squeeze the sliced onion in your hands to get rid of as much juice as possible (I find microwaving the onion slices for 1 minute makes this job much easier)
2
Heat 2 tablespoons of the oil in a wok or frying pan over a high heat. Turn the heat down to medium and fry the sliced onions for 15 minutes, then turn the heat back up and fry for another 5 minutes, until browned and beginning to crisp up a little. Transfer to a small bowl and set aside
3
Briefly blitz all the sweetcorn (including the liquid from the tinned sweetcorn) in a blender or food processor until most (but not all) of the kernels break down into a mush
4
Heat the remaining oil in the same wok or pan used for the onions over a medium heat. Fry the diced onion for 10 minutes until translucent. Add the blitzed sweetcorn, tapioca paste and condensed milk, stir thoroughly and fry for another 10 minutes
5
Serve warm, topped with the fried onions as a side dish