ingredients:
- 2 shallots
- 2 garlic cloves
- 2 candlenuts
- 1/2 tbsp whole white pepper
- 1/2 tsp salt
- 1/2 tsp sugar
- 4 corn, about 1,2 kg (net weight after grated and peeled is 500 g)
- 4 red chilies, sliced finely
- 4 Thai bird's eye chilies, sliced finely
- 10 kaffir lime leaves, sliced finely
- 1 spring onion, chopped
- 1 stalk Chinese celery, chopped
- 1/4 cup flour
- 1/2 tbsp tapioca starch
- 1 egg
- 1/2 cup cooking oil, for pan-frying
directions:
- Grind shallot, garlic, candlenuts, pepper, salt and sugar into fine paste.
- Grate 3 cobs of corn using coarse grater. Peel the kernels off the remaining cob. Put everything in a big bowl.
- Combine the rest of the ingredients into the corn. Mix well with a spoon.
- Heat oil in a frying pan over medium heat. Drop spoonfuls of batter into hot oil and fry for three minutes, till golden brown, both sides.
- Serve warm with sweet chili sauce.
