Indonesian corn shrimp fritters

Yield: 6 servings

Measure Ingredient
3 \N 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 \N Eggs, beaten
\N \N Peanut or vegetable oil for pan-frying
\N \N 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.

JOYCE JUE - PRODIGY GUEST CHEFS COOKBOOK

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