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.