Indonesian corn shrimp fritters
6 servings
Ingredients
| Quantity | 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 | ||
Directions
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.
JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK