Drain the canned corn completely. Add a little low-gluten flour and a pinch of salt to the drained corn.

Add tempura flour to a bowl and stir in ice-cold water a little at a time until smooth. Ice water keeps the coating shatter-crisp.

Fold the batter into the seasoned corn until every kernel is evenly coated in a thin layer.

Heat oil in a pan to about 170°C (350°F). Test with a wooden chopstick — when dense bubbles form around it, it's ready.

Spoon the battered corn in small portions into the oil. Use a shallow half-fry method at home to save oil. Fry until the batter is golden and crisp — the corn is already cooked.

Cook until the pieces feel firm when lifted and turn golden brown, with slightly toasted corn edges. Drain, sprinkle with pepper salt, and serve.