Directions

To Make

1. Cut each ear of corn in half. Stand a half vertically and cut into halves again, and repeat, so each ear yields 8 pieces. Bring a pot of salted water to boil. Add corn and boil for 5 minutes. Drain and set aside.
2. Toast panko breadcrumbs in a dry pan until golden. Mix in fried garlic, white pepper, sugar, and salt. Set aside.
3. Heat 2 tbsp cooking oil in a wok over medium heat. Add spring onions, ginger, garlic, and Thai chillies. Stir-fry for 2 minutes until fragrant.
4. Toss in the boiled corn ribs. Stir to coat with aromatics. Add light soy sauce, chilli crisp, and sugar. Stir-fry for 1 minute until well coated.
5. Add the crispy breadcrumb mixture over the corn. Toss gently until the corn ribs are evenly coated.