Fried Eggs With Corn Fritters And Chilli Sauce | Donna Hay

Ingredients

• ½ cup (125ml) buttermilk
• ¾ cup (105g) self-raising (self-rising) flour
• 1 teaspoon bicarbonate (baking) soda
• 1 egg, separated
• 1 clove garlic, crushed
• 2 cobs corn, kernels removed
• 2 green chillies, finely chopped
• 2 green onions (scallions), thinly sliced
• 1 cup (20g) baby spinach leaves, shredded
• sea salt and cracked black pepper
• ⅓ cup (80ml) vegetable oil
• 1 cup micro (baby) purple shiso leaves, plus extra to serve
• 4 eggs
• 2 tablespoons sriracha
• 1 teaspoon sesame oil
• 1 teaspoon mirin (Japanese rice wine)
• micro (baby) lemon balm leaves, to serve
• crispy fried eschalots (French shallots), to serve
• shichimi togarashi, to serve