1 corn

30g Marmoreal mushrooms

50g carrots

60g flour

3 eggs


1 tablespoon fish sauce

1 teaspoon sesame oil

How to cook

1. Remove the skin of the corn and cut the corn kernels off the cob. Dice the mushrooms and shred the carrot. Beat the eggs, and stir the eggs with the flour until smooth.

2. Mix corn kernels, mushrooms, carrots and seasonings with the egg mixture.

3. Spread a tablespoon of oil evenly in a pan. Pour in the mixture and cook on both sides, until each side turn golden brown. Cut into pieces to serve.