Sweetcorn Fritters With Chilli And Ginger Dipping Sauce Recipes

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ASIAN SHRIMP AND GINGER FRITTERS WITH SWEET CHILI DIPPING SAUCE



Asian Shrimp and Ginger Fritters with Sweet Chili Dipping Sauce image

These tasty morsels are always popular as an appetizer and team well with the sweet chili dipping sauce. Add more chilies to the sauce if you like it hot! You can obtain fish sauce (and also a sweet chili dipping sauce, if you prefer not to make your own) in an Asian food store. The fritters can also be served with my Thai Sweet Chili Sauce, posted separately.

Provided by Daydream

Categories     Asian

Time 30m

Yield 15-20 fritters

Number Of Ingredients 15

1 lb uncooked medium shrimp, peeled and de-veined
2 1/2 cups coarse fresh breadcrumbs
1/2 cup coconut milk
2 1/2 tablespoons finely chopped ginger
1/2 cup cilantro leaf, chopped
1 egg
4 teaspoons fish sauce (nam pla)
vegetable oil (for deep frying, preferably peanut oil)
1/4 cup rice wine vinegar
2 tablespoons fish sauce
1/4 cup hot water
2 tablespoons sugar
1 kaffir lime, juiced
1 teaspoon minced garlic
1 teaspoon finely chopped hot red chile (or 1 teaspoon sambal oelek)

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.

SWEETCORN FRITTERS WITH CHILLI AND GINGER DIPPING SAUCE



Sweetcorn Fritters With Chilli and Ginger Dipping Sauce image

The dipping sauce is fierce! Be careful start with a little and work up. If you have any left it can be kept in a jar in the fridge for up to 1 week. These also go well with bottles sweet chilli sauce.

Provided by PinkCherryBlossom

Categories     Lunch/Snacks

Time 50m

Yield 4 serving(s)

Number Of Ingredients 16

3 large red chilies, deseeded and chopped
10 cm fresh ginger, grated
6 tablespoons sunflower oil
2 teaspoons caster sugar
115 g plain flour
1 teaspoon baking powder
1 large egg
225 ml milk
225 g frozen sweetcorn, thawed
150 g vegetarian cheddar cheese, grated
4 tablespoons chopped fresh coriander
1 small onion, chopped
4 spring onions, chopped
vegetable oil (for frying)
mixed salad green (optional)
lime wedge (optional)

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.

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