Perkadel jagung

4 servings

Ingredients

QuantityIngredient
400gramsShrimp paste
1200 gram who corn
200gramsSweet corn paste
1Stick celery; chopped
6Flakes; (12 g.) garlic
20gramsRed chillies; chopped
12Leeks; chopped
Salt and pepper to taste
A pinch of ajinomoto
2Eggs
20gramsFlour
220millilitresOil for frying
400millilitresSweet soya sauce
20gramsGarlic; chopped
20gramsTomato; chopped
20gramsOnion; chopped
20gramsCelery; chopped
4Lemon 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.

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