Perkadel jagung
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 400 | grams | Shrimp paste |
| 1 | 200 gram who corn | |
| 200 | grams | Sweet corn paste |
| 1 | Stick celery; chopped | |
| 6 | Flakes; (12 g.) garlic | |
| 20 | grams | Red chillies; chopped |
| 12 | Leeks; chopped | |
| Salt and pepper to taste | ||
| A pinch of ajinomoto | ||
| 2 | Eggs | |
| 20 | grams | Flour |
| 220 | millilitres | Oil for frying |
| 400 | millilitres | Sweet soya sauce |
| 20 | grams | Garlic; chopped |
| 20 | grams | Tomato; chopped |
| 20 | grams | Onion; chopped |
| 20 | grams | Celery; chopped |
| 4 | Lemon leaves | |
Directions
FOR THE SAUCE
MIX together the shrimp paste, whole corn, sweet corn paste, chopped celery, garlic, red chilli and leek.
Heat oil in a wok. When medium hot, scoop out paste with a tablespoon and put into the oil. Fry on low heat.
When golden in colour and cooked, remove from heat and put on butter paper to absorb oil.
Serve hot.
Sauce: Mix together in a bowl and serve with the starters.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.