Indonesian Corn Shrimp Fritters
Ingredients
- 3 ears of corn scraped & coarsely chopped or frozen corn
- 1/2 pound 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
- peanut or vegetable oil for pan-frying
- sambal ulek (chili sauce) for dipping
Instructions
Yield: 6 servings. 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.
