Corn, Shrimp, And Pepper Fritters

Recipe Ingredients

2 cups	125g / 4.4oz	Corn kernels - (from abt 3 large ears)
1/2 lb	227g / 8oz	Shrimp - peeled, deveined,
		And coarsely chopped
2		Shallots - finely chopped
1		Green or red bell pepper - or 1/2 of each, (small) seeded, deribbed,
		And finely chopped
1		Fresh red chili pepper - seeded, minced fine (small)
2		Garlic cloves - finely chopped
1		Egg
1/4 cup	15g / 0.5oz	All-purpose flour
1/4 teaspoon	1.3ml	Baking soda
1 teaspoon	5ml	Ground coriander
1/2 teaspoon	2.5ml	Ground cumin
1 teaspoon	5ml	Salt
2 tablespoons	30ml	Water
		Peanut or corn oil - for frying
		Sriracha sauce for dipping*
		(or a squeeze of lime or lemon juice)

Recipe Instructions

* Asian hot sauce with the rooster on the label

In a food processor fitted with the metal blade, process the corn into a corn paste. (Do not puree.) 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 375on a deep-frying thermometer. Drop a few generous tablespoons 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. This recipe yields about 24 fritters.

Source:
FAR EAST CAFE: THE BEST OF CASUAL ASIAN COOKING by Joyce Jue

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