Corn and Prawn Fritters
INGREDIENTS
·
150 grams / 5oz yellow
Lentils (Toor Dal), rinsed clean
·
125 millilitres / 4 fl
oz / ½ cup cooking Oil, for deep frying
·
75 grams / 2½ oz / ½
cup dried Shrimps (Hebi, Udang Kering), soften in hot water
·
300 grams / 10 oz
plain All-purpose Flour
·
2 teaspoons Baking
powder
·
1 teaspoon Turmeric
powder
·
410 grams / 13½ oz ,
Creamed corn - see below*
·
200 grams / 7oz fresh
Prawns, shelled and de-veined
·
2 Eggs, beaten
·
1 large Onion, peeled
and sliced
·
1 Tomato, diced
·
150 grams / 5 oz Bean
sprouts (Tauge), tailed if desired
·
2 Green chillies,
seeded if desired and minced
·
Handful Garlic Chives
(Ku Chai), sliced
·
Peanut Sauce
(optional) - see below*
·
Salt and White Pepper
HOME MADE CREAMED
CORN RECIPE:
·
2 (10 ounce) packages
frozen Corn Kernels, thawed
·
1 cup thick Cream
·
1 teaspoon Salt
·
2 tablespoons Sugar
·
¼ teaspoon grounded
Black pepper
·
2 tablespoons Butter
·
1 cup whole Milk
·
2 tablespoons
All-purpose Flour
METHOD
Ø Boil the yellow lentils in water for 10-15
minutes or until tender, then drain and place under running water to cool
Ø Set aside to drain well
Ø Mix baking powder, tumeric powder, dried
shrimps, yellow lentils, sliced onion, green chilli, creamed corn, garlic
chives, tomatoes, egg, bean sprouts, prawns, salt, white pepper and water, into
the all-purpose plain flour. Mix batter well
Ø Rest the mixture for 15 minutes
Ø Heat sufficient oil for deep-frying. Drop
spoonfuls of batter into hot oil and deep fry until golden
Ø Drain on paper towels and serve warm dipping
sauce of your choice
Ø Creamed Corn Recipe Method
Ø In a skillet over medium heat, combine the
corn, cream, salt, sugar, pepper and butter
Ø Whisk together the milk and flour, and stir
into the corn mixture. Cook stirring over medium heat until the mixture is
thickened, and corn is cooked through. Remove from heat, ready to be served or
used
Comments
Post a Comment