-
1
In a large saucepan, combine the corn cobs with the onion, garlic and water and bring to a boil.
-
2
Simmer over moderately low heat, stirring occasionally, until the broth is well-flavored and reduced to about 2 cups, about 40 minutes.
-
3
Strain the broth into a heatproof bowl, discarding the solids.
-
4
Return the broth to the saucepan and bring to a boil.
-
5
Simmer over moderate heat until reduced to 1 cup, 7 to 10 minutes.
-
6
Add the corn kernels and heavy cream and bring just to a boil, then stir in the cornstarch mixture and simmer over moderate heat until thickened, about 3 minutes.
-
7
Transfer the mixture to a blender and puree until smooth.
-
8
Strain the puree through a medium sieve set over a bowl.
-
9
Stir in the Butter Buds and season the sauce with salt and pepper; keep warm.
-
10
Set a rack over a baking sheet. Put the rice flour in a pie plate.
-
11
In another pie plate, beat the egg with the milk.
-
12
Season the shrimp with salt and pepper and dust them in the rice flour, tapping off the excess.
-
13
Dip the dusted shrimp in the egg, then dredge again in the flour; transfer to the rack.
-
14
In a large saucepan, heat 1 1/2 inches of vegetable oil to 350u00b0.
-
15
Add half of the shrimp to the oil and fry until golden and crisp, about 2 minutes.
-
16
Using a slotted spoon, transfer the shrimp to a paper towel-lined baking sheet and season lightly with salt and pepper.
-
17
Repeat with the remaining shrimp.
-
18
Transfer the shrimp to a platter and garnish with chives and lime wedges.
-
19
Spoon the sauce into a bowl and serve right away.
-
20
MAKE AHEAD The sauce can be refrigerated overnight. Reheat gently before serving.
