Asian Recipes By Letter: A | B | C | D | E | F | G | H | I | J | K | L | M | N | O | P | Q | R | S | T | U | V | W | X | Y | Z

Indonesian corn-shrimp fritters

Yield: 6 Servings

Ingredients:

• 3 Ears of Corn - scraped & coarsely chopped -=OR=- frozen corn
• 1/2 lb Medium Shrimp - shelled and deveined - coarsely chopped
• 1 ts Chopped garlic
• 1/2 c Finely chopped shallots -=OR=- Green onions
• 1 ts Ground coriander
• 1/4 ts Ground cumin
• 2 tb Chopped coriander leaves
• 2 tb Flour
• 1 ts Salt
• 2 Eggs; beaten

Instructions:

Peanut or vegetable oil - for pan-frying - 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 1/4 cup of corn mixture into pan. Add as many as will fit into the pan with 1/2-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.

Web Standards & Support: