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Wok seared wheels of corn with kecap manis

Andrew Dwyer
Wok seared wheels of corn with kecap manis


Serving size: Serves 4-6
Cuisine type: Middle Eastern, Modern Australian
Cooking time: Less than 15 minutes
Course: Finger food, Side dish
Favourite flavours: Easy recipes

Wok seared wheels of corn with kecap manis
INGREDIENTS

2 cobs corn, as fresh as possible
¼ cup peanut oil
3 cloves garlic, peeled and chopped
1 red chilli, finely chopped
2 tablespoons ABC brand Indonesian kecap manis
2 tablespoons light soy sauce
1 teaspoon dark sesame oil

METHOD

Cut the corn into 1cm thick wheels. Heat the peanut oil until smoking in a wok. Stir-fry wheels of corn until they start to blacken in spots.

Add the garlic and chilli and continue stir-frying for 1 minute.

Stirring continuously, add the kecap manis and soy sauce. Stir in the dark sesame oil, then remove from the heat and serve.

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User comments
I cooked this for my Indonesian wife and she loved it ! So this is now on the menu for party and finger food. thanks for a good show

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