See that dish below? That’s the corn with salted egg yolk at the Sichuan restaurant in Acton. I have no idea how they fry the corn kernels, each little kernel coated in a batter with salted egg yolk, and yet they don’t stick together at all. As you eat them, the crisp, dry coating gives way to the pop of the juicy corn kernel within, the salty mixing with the fresh sweetness. I’m craving it again as I write this!
A little over a week ago, I met a number of bloggers at said restaurant, my local Chinese restaurant. One dish that I insisted on ordering was that dish above. I do believe the dish went down very well with everyone – seriously, if you make it to Acton to eat at the Sichuan restaurant, you must order the corn with salted egg yolk!
Of course, such a combination doesn’t sound very Sichuan-y, a cuisine better known for its use of chilies and tongue-numbing Sichuan peppercorns. The batter with salted egg yolk does seem to be quite common on prawns or crab or lobster; I think you gnaw off the delicious saltiness while eating the meat within the shells. But then a couple days ago, I happened upon kattebelletje‘s photo of fried corn in Sichuan province itself (she’s taking a cooking course in Chengdu). It exists – the dish does exist in China! However, we’re not sure if there was salted egg yolk in the batter but the amazing, individually coated, fried corn kernels are all there!
Of course, this isn’t the only excellent dish there. I love the dry chicken with chilies, the drifting fragrance chicken, and the sweet and sour aubergine. I can’t forget the ants crawling on a tree and their Guangong beef and their mapo tofu and their excellent hotpot. The dan dan noodles and Sichuan cold noodles are also particularly lip tingly and good.
But make sure you’re eating that corn!
Sichuan Restaurant
116 Churchfield Road
Acton
London W3 6BY
Sun, 4 Apr, 2010 at 00:33
fried? corn? I’m there…sounds delicious!
Sun, 4 Apr, 2010 at 07:59
I am never one to pass up a corn dish. Sounds great, will have to keep an eye out!
Sun, 4 Apr, 2010 at 08:00
Converted! Didn’t actually need to read a word to be persuaded. That photo was enough!
Sun, 4 Apr, 2010 at 08:23
Interesting. I had a look Googling and found it is called 金沙玉米 golden sand corn. How to do it? Corn is coated with starch then deep fried till crispy then stir fry with cooked and mashed salted egg yolk. I have a batch of DIY salted eggs ready soon, I will give it try and let you know.
Sun, 4 Apr, 2010 at 12:29
I’ve really got to get out there. Looks and sounds fabulous.
Sun, 4 Apr, 2010 at 13:56
I can just imagine how good this tastes! I am an absolutely lover of corn – I think it’s a childhood vegetable love that’s extended into adulthood!
I’ve wanted to go here, but Acton is just soooo far from Peckham.
Sun, 4 Apr, 2010 at 16:43
that looks amazing! always thought Acton was a bit far to travel for sichuanese when I live so near to snazz sichuan, but that corn just makes the trip worth it…
Sun, 4 Apr, 2010 at 21:38
I now remember Mr Noodles talking to me about this dinner, but did not mention the fried corn kernels. They look fantastic, I have never seen them in any other Sichuanese restaurant, I will try and order it next time I go to Empress of Sichuan or Chilli Cool. Thanks.
Mon, 5 Apr, 2010 at 01:26
I’ve never seen the corn dish but now I must find it, it sounds riveting!
Mon, 5 Apr, 2010 at 13:49
that is really, really beautiful. i love corn- and what a fascinating way to prepare it! x shayma
Mon, 5 Apr, 2010 at 14:21
Thank you for introducing me to that delicious corn dish! I have a feeling now that my local Chinese place does it as well — at least, they have a dish called 咸蛋黄玉米粒 on the menu, which as far as I can make out translates as corn with salted egg yolk. I haven’t tried ordering it yet, but will do so next time.
Mon, 5 Apr, 2010 at 14:51
What an interesting and delicious sounding way to cook corn. One question about the salted egg yolks: are the eggs salted first and then cooked with the corn, or is the salting part of the creation process for this particular dish?
Mon, 5 Apr, 2010 at 18:10
Thanks again for guiding us around the menu, the corn was out of this world. My review is up and hopefully more people will make the trek over to try this rather fine restaurant. You are so lucky that it’s your local.
London Foodie – you mustn’t have been listening as I have been boring people senseless about the corn ! I’ve not seen this on the menu at Chilli Cool or Empress of Sichuan so you must really make the effort to come to Acton.
Grubworm – the eggs are salted first and are traditionally duck eggs are used – see below:
http://en.wikipedia.org/wiki/Salted_duck_egg
Mon, 5 Apr, 2010 at 20:54
Oh wow – I’m a convert!
Wed, 7 Apr, 2010 at 15:38
kat: It’s all about the fried!
Marie: Oooh, definitely, hope there’s a place near you that offers it!
LexEat: Wow! Eating with one’s eyes took on a whole new meaning. Kind of. I think I’m talking rubbish.
sunflower: Thanks for your excellent Googling! I need to update my post with your newfound information!
Niamh: It’s not tooooo far! Honest!
Sharmila: Oh yeah, hmmm Peckham. Yes, Acton is quite far from there!
Holly: I suffer from the opposite problem… hard to try other Sichuan places when my local is so reliable…
Luiz: Hehehe…did you see Mr Noodle’s comment below yours?
foodhoe: Hope that you too can find it near you!
shayma: It’s so unique, isn’t it?
Kake: Oh, how exciting! I await your report!
Grubworm: As Mr Noodles says, it’s salted first. Sorry I can’t bring any to you – they lose their charm when taken away from the restaurant!
Mr Noodles: We had takeaway from there on Sunday and they were flooded with takeaway orders! But the corn really does need to be eaten there at the restaurant. Thanks for trekking all the way to Acton!
Alex: That was quick! 😀
Sat, 17 Apr, 2010 at 15:18
咸蛋黄玉米粒 did indeed turn out to be the same dish as 金沙玉米 — sadly though, it was nowhere near as good as the one we had in Acton.
Mon, 19 Apr, 2010 at 09:19
Saw this on Mr Noodles’ blog as well. Am starving right now! Have to add this to my to-eat list.
Thu, 6 May, 2010 at 18:36
This is rather intriguing. Since I love eggs, corn and popcorn, not to mention salt, this is something I would love to cook and eat. Any chance you can get the recipe instructions from them and ship them across the big pond? Please do let me know if this can be arranged. Thanks.
Fri, 7 May, 2010 at 12:23
Kake: 😦 I saw the photo on Mr Noodle’s camera… 😦
Wild Boar: It’s pretty fantastic – definitely one to try.
Theresa111: Here’s a good start until I get a chance to ask them: http://www.gokunming.com/en/blog/item/822/recipe_golden_sands_corn A recipe online!
Sun, 10 Apr, 2011 at 00:44
[…] food was bad (actually, the food was very good here) but because they don’t do our favourite corn with salted egg yolk! Do any of you feel this way with your local […]
Thu, 14 Jul, 2011 at 17:53
That sounds AMAZING.