These golden little cakes are the top of the hit parade at Neil Perry’s new modern South-East Asian bistro XO (named after his favourite Chinese chilli sauce) in Sydney’s hip Pott’s Point. Serve as a starter, or with simple fish or lamb dishes.

Ingredients
Feeds 4 (makes 16). Takes 25 mins.

275g canned sweetcorn kernels, drained
½tsp ground white pepper
1tsp sea salt
2 garlic cloves, pounded
2 shallots, pounded
2 coriander roots, pounded
100g plain flour
2 large free-range eggs
100ml vegetable oil for frying
2 spring onions, finely chopped
100ml sweet chilli sauce

Place half the sweetcorn kernels in a blender and purée. Add the pepper, salt, garlic, shallots and coriander roots and purée. Add the flour and process for one minute, then add the eggs and process for another 30 seconds. Scrape the mixture into a bowl and fold through the remaining corn kernels, reserving 1tbsp for a garnish if you like.

In a deep frying pan, heat the oil until it starts to smoke. Drop 1tbsp of the batter into the oil, and repeat the procedure until you have four patties frying at once.

When they are golden, turn and cook the other side. Remove and drain on crumpled kitchen paper, and keep warm. Continue until all the batter is cooked. Scatter with corn kernels and spring onions and serve immediately, with sweet chilli sauce for drizzling or dipping.

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