Indonesian Corn and Shrimp Fritters

Corn and shrimp are a common combo in Indonesia, which isn’t that surprising because they’re both readily available year round.   I’d never thought of the two as a natural match and so the first batch of these I made vegetarian and skipped the shrimp.  The second batch I added in the shrimp and as it turns out, those Indonesians know a good flavor match when they taste it.

I used frozen corn because I had a bunch on hand that I wanted to get rid of but fresh corn would be even better.

Print

Indonesian Corn and Shrimp Fritters

Yield: 4 servings

Ingredients:

* 3 cups fresh or frozen corn kernels
* 2 tablespoons grated fresh ginger (I use a micoplane zester)
* 1 teaspoons galangal powder (also called laos in some countries)
* 2 cloves garlic, finely chopped
* 5 shallots, finely chopped
* 2 hot red chilis, seeded and finely chopped
* 2 eggs
* 3 tablespoons rice flour
* 1/2 cup small shrimp, peeled, deveined and chopped coarse
* salt and pepper
* oil for shallow frying

Directions:

In a bowl mix the first nine ingredients. Season with salt and pepper.

Heat a thin layer of cooking oil in a large heavy frying pan over medium-high heat. Drop heaping tablespoons of the corn mixture into the oil and fry the patties for several minutes on each side, until golden brown.

Remove from heat and drain on paper towels. Great with tamarind ketchup. I think sweet chili sauce (Mae Ploy) would also be a great match.

    Pin It

Leave a Comment