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Corn, Shrimp and Pepper Fritters

Source: Casual Cuisines of the World - Far East Cafe
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Rating: 5   Reviews: 1 See Reviews
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Active Time:  20 Minutes
Total Time:  20 Minutes
  Makes about 24 fritters
Corn was introduced to Indonesia by Spanish colonists in the seventeenth century. It proved as agriculturally viable as rice in some parts of the archipelago. A favorite Indonesian street-food snack, corn fritters have an addicting aroma that lingers long after they are cooked.
RECIPE INGREDIENTS
2 cups corn kernels (from about 3 large ears)
1/2 lb shrimp, peeled, deveined and coarsely chopped
2 shallots, finely chopped
1 small green or red bell pepper, or 1/2 of each, seeded, deribbed and finely chopped
1 fresh small red chili pepper, seeded and finely minced
2 cloves garlic, finely chopped
1 egg
1/4 cup all-purpose flour
1/4 teaspoon baking soda
1 teaspoon ground coriander
1/2 teaspoon ground cumin
1 teaspoon salt
2 tablespoons water
Peanut or corn oil for frying  
sriracha sauce* for dipping, or a squeeze of lime or lemon juice

*Note: Sriracha sauce is a commercial Thai chili sauce that can be found in most large grocery stores and Asian markets.
Corn, Shrimp and Pepper Fritters Recipe at Cooking.com
DIRECTIONS
In a food processor fitted with the metal blade, process the corn into a coarse paste. (Do not purée.) Scrape the corn into a large bowl. Add the shrimp, shallots, bell pepper, chili, garlic and egg; mix well. In a small bowl, stir together the flour, baking soda, coriander, cumin, salt and water. Add to the corn mixture and mix well.


In a large, heavy frying pan over medium-high heat, pour in oil to a depth of at least 1 inch and heat to about 375 degrees F. on a deep-frying thermometer. Drop a few generous tablespoonfuls of the corn mixture into the oil, leaving enough space for each fritter to spread. Fry until golden brown and crisp on the underside, about 1 minute. Turn over and continue to fry until brown and crisp on the second side, about 1 minute longer. Using a slotted spoon, transfer the fritters to paper towels to drain. Place on a platter and keep warm while frying the remaining fritters.


Serve the fritters hot or at room temperature with Sriracha sauce or lime or lemon juice.


Recipe reprinted by permission of Weldon Owen. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
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Nutrition Facts per Serving
Yield:   Makes about 24 fritters
Calories: 44
Fat. Total: 2g
Fiber: 1g
Carbohydrates, Total: 5g
Sodium: 127mg
% Cal. from Fat: 41%
Cholesterol: 23mg
Protein: 3g
Spotlight Recipe Review See all 1 reviews »

Rating: 5
by: Susan Reviewed: 08/30/2009
Corn, Shrimp and Pepper Fritters
This is a fabulous recipe.. we couldn't believe how delicious it was and easy to prepare. I wanted to find out how to make the Sriracha sauce and I am having difficulty finding the recipe. It should be included with this one!
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