Sweetcorn Fritters With Chilli And Ginger Dipping Sauce Recipes

Steps:

• Mix all ingredients in small bowl. (Can be made 2 days ahead. Cover; refrigerate.)

Steps:

• Make the chilli and ginger paste by placing all ingredients in a food processor and puréeing until smooth. Rub through a sieve and set aside until needed.
• Sift together flour and baking powder and season if desired.
• In a separate bowl beat together the egg and milk and beat in the flour until smooth.
• Add the sweetcorn, cheese, coriander and onions and mix well. Leave to stand for 15 minutes (It should thicken).
• Heat the oil and use a large spoon to add batter to the pan, cook until golden on both sides and drain.
• Serve the fritters with salad leaves, lime wedges and the chilli sauce.

Steps:

• Corn Fritters: Sift the ground rice, flour, baking powder, salt, corander and cumin into a bowl.
• Add the egg, lemon juice and 1/2 c.
• water and beat to a smooth batter.
• Add the corn, spring onion and chopped cilantro and stir to combine.
• Heat the oil in a large non-stick frying pan over med to hi heat.
• When oil is hot, add 2 tblsp of mixture for each fritter and flatten with the back of a spoon.
• Cook about 2 to 3 min, or until golden brown, then flip.
• Sweet Chili Sauce: Combine all the ingredients for the sauce in a small saucepan and stir over a low heat until the sugar dissolves.
• Bring to a boil, then cook for 5 min or until the mixture thickens to a slightly syrupy consistency.
• Remove from the heat and allow to cool and serve with the fritters.

Steps:

• Shrimp and Ginger Fritters: Place the breadcrumbs and coconut milk together in a bowl, and set aside.
• Place the shrimp meat, ginger, cilantro, egg and fish sauce into a food processor bowl, and pulse until the mixture is combined.
• It is important not to over-mix or otherwise it will turn into a paste!
• Add the breadcrumbs, which by now should have absorbed all the coconut milk, and pulse until just blended.
• Heat the vegetable oil over high heat, or to 350 degrees F (180 C) in a deep-fryer.
• Drop rounded tablespoons of the mixture into the hot oil, and cook until golden brown on all sides, about 2 minutes.
• Do this in batches.
• As the fritters cook, remove from the oil with a slotted spoon, drain on kitchen paper, and keep warm in a low oven.
• Sweet Chili Dipping Sauce: Place all ingredients in a blender and whizz until blended and sugar is dissolved.
• Serve in a small bowl (it yields 1 cup) to accompany the Asian Shrimp and Ginger Fritters.