- 85g dried rice vermicelli noodles
- 4 eggs (lightly beaten)
- 125g fresh baby corn (thinly sliced)
- 2 green onions (thinly sliced)
- 1 long red chilli (finely chopped)
- 1 tablespoon oyster sauce
- 2 tablespoons peanut oil
- ¼ cup self raising flour
- 1 teaspoon sesame oil
- 2 tablespoons soy sauce
Place noodles in a heatproof bowl. Cover with boiling water. Stand for 3 minutes or until softened. Drain. Cut into 2cm lengths.
Combine onion, corn, chilli, soy sauce, oyster sauce, sesame oil and flour in a bowl. Add eggs. Stir to combine. Stir in noodles.
Heat peanut oil in a large frying pan over medium-high heat. Using 1/4 cup mixture at a time, cook in batches, for 2 minutes each side or until golden and cooked through. Transfer to a plate lined with paper towel. Cover with foil to keep warm. Serve fritters with sweet chilli sauce, onion, chilli and salad leaves.