Directions:
- First make the dipping sauce. Warm the sugar, rice wine vinegar, fish sauce & chili sauce in a small pan to dissolve the sugar. Set aside to cool.
- Sifr the flour and baking powder into a bowl and gradually beat in the egg, coconut cream, soy sauce & lemon juice. Stir in the sweetcorn and coriander.
- Heat a 2 inch depth of vegetable oil in a wok or deep, wide pan until it reaches 180°C Drop in spoofuls of batter and fry in batches for 2-3 minutes until crisp and golden.
- Serve hot with dipping sauce.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 246.5 Kcal (1032 kJ) | ||
| Calories from fat | 52.81 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.87g | 9% | |
|---|---|---|---|
| Cholesterol | 40.92mg | 14% | |
| Sodium | 901.1mg | 38% | |
| Potassium | 219.28mg | 5% | |
| Total Carbs | 41.75g | 14% | |
| Sugars | 20.99g | 84% | |
| Dietary Fiber | 2.68g | 11% | |
| Protein | 6.25g | 13% | |
| Vitamin C | 6.8mg | 11% | |
| Iron | 38.4mg | 213% | |
| Calcium | 67.1mg | 7% | |
| Amount Per 100 g | |||
| Calories | 183.11 Kcal (767 kJ) | ||
| Calories from fat | 39.23 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.36g | 9% | |
|---|---|---|---|
| Cholesterol | 30.4mg | 14% | |
| Sodium | 669.37mg | 38% | |
| Potassium | 162.89mg | 5% | |
| Total Carbs | 31.01g | 14% | |
| Sugars | 15.59g | 84% | |
| Dietary Fiber | 1.99g | 11% | |
| Protein | 4.65g | 13% | |
| Vitamin C | 5.1mg | 11% | |
| Iron | 28.5mg | 213% | |
| Calcium | 49.9mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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