Corn Fritters and Peanut Vegetable Salad
75 grams all-purpose flour
100 grams whole corn kernels
100 grams corn kernels,smoothly blended
1 celery, finely sliced
50 grams unshelled shrimps,coarsely chopped
1 egg
75 ml water
¾ teaspoon salt
¼ teaspoon sugar
¼ teaspoon white pepper powder
cooking oil for frying
ground spices blend:
4 cloves shallot
2 cloves garlic
1 teaspoon coriander seeds powder
1 curly red chili pepper
vegetables:
200 grams mung bean sprouts,boiled
4 bunches water spinach,cut into small pieces, boiled
2 chayote squash, cubed, boiled
2 tablespoons crispy shallotfor topping
sauce ingredients (mixed well):
200 grams ready-to-usepecel sauce (chunky peanut paste)
100 ml hot water
1. Stir well all-purpose flour, whole and ground corn kernel, celery, shrimp, egg, water, salt, sugar, white pepper powder, and ground spices blend.
2. Spoon and fry the batter in cooking oil over medium heat until golden brown and well-cooked.
3. Put vegetables on a plate. Add corn fritters on top of it. Drench it with pecel sauce.
4. Corn Fritters and Peanut Vegetable Salad is ready to serve.