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Indonesian corn shrimp fritters
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| Artist: |
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| Categories: |
Appetizers, Asian, Cereals, Corn, Ethnic, Indonesian, Oriental, Seafood, Shrimp, Vegetables |
| Yield: |
6 |
| Rating: |
0 |
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Ingredients:
| 3
| | Ears of Corn | | | - scraped & coarsely chopped | | | - or: frozen corn | | 1/2
| lbs | Medium Shrimp | | | - shelled and deveined | | | - coarsely chopped | | 1
| tsp | Chopped garlic | | 1/2
| cup | Finely chopped shallots | | | -or: Green onions | | 1
| tsp | Ground coriander | | 1/4
| tsp | Ground cumin | | 2
| tbsp | Chopped coriander leaves | | 2
| tbsp | Flour | | 1
| tsp | Salt | | 2
| | Eggs, beaten | | | Peanut or vegetable oil | | | - for pan-frying | | | Sambal Ulek (chili sauce) | | | - for dipping |
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Procedures:
| 1 | In a large bowl, combine corn, shrimp, garlic, green onions, ground coriander, cumin, coriander leaves, flour, salt and eggs. | | 2 | Heat a thin layer of oil in a skillet over medium-high heat. | | 3 | Pour ?cup of corn mixture into pan. | | 4 | Add as many as will fit into the pan with ?inch of space between the fritters. | | 5 | Fry until golden brown and crisp; turn. | | 6 | Cook about 1 minute on each side. | | 7 | Remove and drain on paper towels. | | 8 | Keep warm while frying remaining fritters. | | 9 | Serve hot or at room temperature with sambal ulek for dipping. | | 10 | Serves 6 with other dishes. | | 11 | Joyce jue - prodigy guest chefs cookboo |
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