Name: 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

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.