Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 400 grams | Shrimp paste |
| 1 \N | 200 gram who corn |
| 200 grams | Sweet corn paste |
| 1 \N | Stick celery; chopped |
| 6 \N | Flakes; (12 g.) garlic |
| 20 grams | Red chillies; chopped |
| 12 \N | Leeks; chopped |
| \N \N | Salt and pepper to taste |
| \N \N | A pinch of ajinomoto |
| 2 \N | 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 \N | Lemon leaves |
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.