Indonesian corn-shrimp fritters

Yield: 6 Servings

Measure Ingredient
3 Ears of Corn scraped & coarsely chopped =OR=- frozen corn
½ pounds Medium Shrimp shelled and deveined, coarsely chopped
1 teaspoon Chopped garlic
½ cup Finely chopped shallots =OR=- Green onions
1 teaspoon Ground coriander
¼ teaspoon Ground cumin
2 tablespoons Chopped coriander leaves
2 tablespoons Flour
1 teaspoon Salt
2 Eggs; beaten
Peanut or vegetable oil for pan-frying -
Sambal Ulek (chili sauce) for dipping -

IN A LARGE BOWL, combine corn, shrimp, garlic, green onions, ground coriander, cumin, coriander leaves, flour, salt and eggs. Heat a thin layer of oil in a skillet over medium-high heat. Pour ¼ cup of corn mixture into pan. Add as many as will fit into the pan with ½-inch of space between the fritters. Fry until golden brown and crisp; turn. Cook about 1 minute on each side. Remove and drain on paper towels. Keep warm while frying remaining fritters. Serve hot or at room temperature with sambal ulek for dipping. Serves 6 with other dishes.

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