This dish is inspired by the many treks out to Flushing Chinatown to eat Sichuan food.
When I came across a version online made by one of my favorite Youtube video bloggers, Ông Thọ, I knew I had to make my own! Instead of using canned corn, this recipe makes the most of sweet corn season, my favorite time of year.
2 whole corns (or substitute with canned corn)
1 bag tapioca flour, cornstarch, or potato starch
2 salted duck egg yolks (preferably just the yolks vacuum sealed)
4 cups canola or vegetable oil
3 tablespoons butter
2 tablespoons Heaven Facing Chili
5 lime leaves