Yield: 6 servings
Measure | Ingredient |
---|---|
10 \N | Fresh corn cobs |
4 \N | Eschalots, peeled and chopped |
5 \N | Cloves garlic, peeled and chopped |
2 \N | Candle nuts or brazil nuts, chopped |
1 x | 3cm piece lesser galangal (kencur), peeled and chopped or 1 teaspoon kencur powder* |
1 slice | Turmeric, peeled and chopped |
\N \N | OR |
½ teaspoon | Turmeric powder |
3 smalls | Red chillies, seeded and chopped |
6 \N | Eggs, beaten |
\N \N | Salt to taste |
\N \N | Coconut oil or peanut oil for shallow frying |
Slice the kernels from the corn cobs, crush lightly and place in a bowl. Pound the eschalots, garlic, candle nuts, galangal, turmeric and chillies until smooth in a mortar and pestle, or process in a blender until smooth. Mix with the corn. Mix in the eggs and salt.
Drop spoonfuls of the mixture, a few at a time, into hot oil and shallow fry until golden, turning once. Drain on paper towels and serve hot.
*Sliced lesser galangal is available in jars, preserved in brine under the name of kencur.
From: Sherree Johansson Date: 06-07-95 (159) Fido: Cooking