Fried eggs with corn fritters and chilli sauce
½ cup (125ml) buttermilk
¾ cup (105g) self-raising (self-rising) flour
1 teaspoon bicarbonate (baking) soda
1 egg, separated
1 clove garlic, crushed
2 cobs corn, kernels removed
2 green chillies, finely chopped
2 green onions (scallions), thinly sliced
1 cup (20g) baby spinach leaves, shredded sea salt and cracked black pepper
¹⁄³ cup (80ml) vegetable oil
1 cup micro (baby) purple shiso leaves, plus extra to serve 4 eggs
2 tablespoons sriracha
1 teaspoon sesame oil
1 teaspoon mirin (Japanese rice wine) micro (baby) lemon balm leaves, to serve crispy fried eschalots (French shallots), to serve shichimi togarashi, to serve
Place the buttermilk, flour, bicarbonate of soda, egg yolk, garlic, corn, chilli, onion, spinach, salt and pepper in a medium bowl and mix to combine. Place the eggwhite in a large bowl and whisk to stiff peaks. Fold the eggwhite through the buttermilk mixture.
Heat 1 tablespoon of the vegetable oil in a large, non-stick frying pan over high heat. Spoon ¹⁄³ cup of the fritter mixture into the pan, spreading to a 20cm fritter. Sprinkle with ¼ cup of the shiso and cook for 2 minutes on each side. Repeat with the oil, fritter mixture and shiso. Set aside and keep warm.
Wipe the pan clean with paper towel. Heat the remaining oil in the pan over high heat. Crack 2 of the eggs into the pan and cook for 3 minutes or until the white is cooked and the yolk is still runny. Repeat with remaining eggs. Place the sriracha, sesame oil and mirin in a small bowl and mix to combine.
Divide the fritters and eggs between 4 plates. Drizzle with the sriracha mixture and top with the lemon balm, extra shiso, fried eschalots and shichimi togarashi to serve. SERVES 4.