Corn mini bruschettas with chili jam

Corn mini bruschettas with chili jam

Ingredients

  • boiled sweet corn (100 g)
  • cilantro (3 g)
  • chili pepper (3 g)
  • tapioka starch (10 g)
  • sugar (2 g)
  • salt (2 g)
  • ground black pepper (1 g)
  • water (20 g)
  • wheat flour (30 g)
  • spring mix (25 g)
  • Shriracha Sauce Uni-Eagle (5 g)
  • Sweet Chilli Sauce Aroy-D (20 g)
  • Plum Sauce Lee Kum Kee (20 g)

Directions:

  • Mix boiled corn with chopped cilantro, chili and other ingredients (except sauces and spring mix). Form corn bruschettas, fry and after bake them until cooked.
  • Mix plum sauce, sweet chilli and sriracha sauces, evaporate at high temperature or thicken a sauce with starch.
  • Decorate with sauces and spring mix.
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