Perkadel jagung

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


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.

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