Makes 24 nuggets

Batter

1 can of Cuisine Whole Kernel Corn

½ can of Cuisine Cream Style Corn

1 cup of crushed corn flakes

1 tbsp of Cuisine Full Cream Milk

¼ cup of Cuisine All Purpose Flour

2 teaspoon of brown sugar

1 teaspoon of salt

1 teaspoon of red pepper flakes

1 teaspoon of minced pimento peppers

½ teaspoon of chili powder

1 egg white

Breading

2 cups of crushed corn flakes

2 eggs, beaten

3 cups of Cuisine Soyabean Oil for frying

Method:

1. Combine all of the batter ingredients into a large bowl and mix well.
2. Using a teaspoon, carefully spoon the batter onto a baking sheet lined with foil and greased well.
3. Place the baking tray into a freezer and allow to set for at least 45 minutes.
4. Heat oil to 300ºF .
5. Carefully dip the frozen batter into the beaten eggs, then into the crushed corn flakes and repeat a second time.
6. Place the nugget into the oil and fry until golden brown.

Sweet Mango Dip  

1 tablespoon Cuisine Souyabean oil

1/2 teaspoon red pepper flakes

1 medium onion, chopped medium

1/4 cup finely chopped peeled fresh ginger

1 clove garlic, minced

4 lbs mangos, chopped

1 1/2 cups sugar

3/4 cup distilled white vinegar

1/2 cup Cuisine Golden Raisins

1 teaspoon garam masala

1 teaspoon salt

1/2 teaspoon mustard seeds

1. Heat oil and chili flakes in a saucepan over medium heat. When oil starts to bubble around flakes add in onion and cook until softened, about 5 minutes, stirring often. Add in ginger and garlic and continue to cook until fragrant, about 1 minute.
2. Add mangos, sugar, vinegar, raisins, garam masala, salt, and mustard seeds to pan. Bring to a boil, reduce heat and simmer until mangos are softens and sauce is thick and syrupy.
3. Place in a large jar, allow to cool, cover and store in the refrigerator.