フードクリエイターのShunさんに旬の野菜を使った絶品レシピ「ヤングコーンのひげと生ハムの春巻き」を教えていただきます！

【材料】（４本分）
皮付きヤングコーン　４本
生ハム　４枚
春巻きの皮　４枚

マヨネーズ　適量
黒胡椒　適量

小麦粉　適量
水　適量
揚げ油

【作り方】　（ ※はポイント ）

１）皮付きヤングコーンは皮をむいて、ひげをとっておく。
２）春巻きの皮を広げ、生ハムを乗せる。その上からマヨネーズと黒胡椒を適量乗せる。そこにたっぷりのヤングコーンのひげとヤングコーンを乗せて包む。巻き終わりは、小麦粉と水を２：１の割合で溶いたもので止める。
３）油を１７０度に温めて、２を揚げる。全体的に薄くこんがりと色づいたら、一度取り出す。油の温度を１９０度に上げて、二度揚げする。
４）器に盛り付けてそばに塩（分量外）を添え、熱いうちに食べる。

※春巻きの皮で包むことで、中身が蒸される。余分な油を吸い込まずにヒゲがしっとりと仕上がる。思っているよりもたっぷり乗せてOKです。
※二度揚げすることでよりパリッと感が増す。揚げ終わりは一般的な春巻きより、少しだけ香ばしい方が、ヤングコーンの甘さが引き立つ。

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