Sunday, July 14, 2013

Corn and Shrimp fritters

Great appetizer to be enjoyed with some Sirachan hot sauce on any day !


2 cups all purpose flour
1 tbs instant yeast
1 medium can sweet corn
1/2 cup of cream of corn
1 1/2 cups of shrimps chopped in small pieces
1 tsp of finely chopped scotch bonnet pepper
1/2 cup of green onions finely chopped
2 cloves of garlic finely chopped
1 tbs of fish sauce (optional)
salt and pepper to taste
1/2 cup of warm water
Oil to Fry


Add yeast to flour and mix with warm water until it becomes a thick batter
Add all other ingredients and mix well
Allow to rest and double in volume in a warm place
Batter should not be too thin but rather thick . However should still fall off fairly easily from a spoon
If batter is too thick add a little bit more water but not too much
Heat oil in pan
Pour a tablespoon of batter in oil at a time
Fry on medium-high heat until golden brown
Place on a plate with paper towel
Serve hot with Sirachan chilli sauce


Add light soya sauce instead of fish sauce
Use green chillies or Jalapenos instead of scotch bonnet pepper
Chicken can certainly be substituted for the shrimps (have the same amount of small cubes of cooked chicken breasts)

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