Fried eggs on crispy rice-corn waffles

1 portion (50 gr or 3 tbsp) Kooray spice ‘n easy organic Massaman Thai curry, 4 eggs, 250 gr cooked rice, 2 tbsp starch, 150 gr canned corn, Mayo, 2 spring onions, 2 tbsp sesame seeds, 4 tbsp oil (e.g. canola oil)

Cut scallions in half and chop the white and green parts separately. Mix a portion of Kooray spice ‘n easy with 2 tbsp of water in a bowl until a marinade is formed. In another bowl, mix 2 tbsp of the marinade with starch, 2 tbsp of oil, drained corn kernels, chopped scallions (white) and cooked rice to make a dough. Set the waffle iron to medium heat, add 3 tbsp of the batter and bake for 3 - 5 minutes until crispy. Cover the crispy rice-corn waffles with the remaining marinade. In a pan, add 2 tbsp of oil and carefully crack two eggs open. Fry the eggs on top heat for 2-3 minutes until the edges of the egg whites are crispy, yet the yolk on top still runny. Spoon the fried eggs over the crispy rice-corn waffles and top them with mayo, sesame seeds and scallions (green). Try it, love it!