Grind full tin of Sil Soupa
Doupa sweet corn in a mixer to a smooth paste.
Put it in a pan.
Add half tin of water to
it.
Dissolve cornflour in half
tin water and add salt, white pepper and aji-no-motto and heat it.
Mix well till it becomes
very thick.
Remove in a tray and cool.
Keep it in the refrigerator to set
for about 4-5 hours.
Cut into small pieces. Roll
each piece in cornflour and deep fry.
Serve hot.
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