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| 2 Esslöffel | corn oil |
| 2 | cloves garlic crushed |
| 1 | 1/2" piece ginger root, peeled, chopped |
| 1 Tasse | Popping corn |
| 1/4 Tasse | butter |
| 2 Teelöffel | Hot chili sauce |
| 2 Esslöffel | parsley fresh, chopped |
| | salt |
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Heat oil in a saucepan. Add 1 clove of crushed garlic, ginger and popping corn. Stir well.
Cover and cook over medium-high heat 3-5 minutes, holding lid firmly and shaking pan frequently until popping stops. Turn popped corn onto a dish, discarding any unpopped corn kernels. Melt butter in pan. Stir in remaining clove of crushed garlic and chili sauce.
Return corn to pan and toss well until evenly coated with mixture. Add parsley and salt and stir well. Turn into a serving dish. Serve warm or cold.
paprika, 1/2 teaspoon ground coriander and 2 tablespoons chopped fresh chives to melted butter.
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