Popcorn nests: 230 g sweet corn (drained weight from a glass) 200 g chickpea flour 250 ml water 1 tsp olive oil 1/2 tsp salt 1/2 teaspoon Raz-el-Hanout OR 1/2 teaspoon paprika, sweet 200 ml rapeseed oil for frying
optional: Parsley 1 teaspoon of Gomasio
Sauce for dipping: 100 ml Shanxi vinegar (older Chinese rice vinegar from the Asian store) 1 tsp sesame oil
Wash the corn from the jar in a sieve and drain.
Whisk chickpea flour with water, oil, salt and Raz-el-Hanout or sweet paprika powder to a smooth, thick dough.
Heat the rapeseed oil in a small pot, pile up the corn grains with a tablespoon and cover with a little batter. It is possible that sometimes a grain of corn falls into the dough or the nests do not look perfect. But this does not affect the taste and the dough balls become a nest when fried. So put the corn dough spoon into the rape oil in the pot and with the help of another spoon push the corn dough down so that one dough ball in the pot is fried for about 4-5 minutes.
Using a skimmer, lift the nests out of the oil and place them on kitchen paper so that excess oil can drip off.
Fry the nests one after the other. If you want to keep them warm, you can heat the oven to 85°C and put the nests inside until they are all fried.
As dip you can mix the vinegar with oil. But there are no limits, because many other dips are also perfect, e.g. salsa, guacamole, sour cream or a herbal soy yoghurt.