 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
Tasty little morsels, just right for dipping. Ingredients:
85 g plain flour |
1/4 teaspoon baking powder |
1 egg, lightly beaten |
2 tablespoons coconut cream |
1 tablespoon soy sauce |
1 tablespoon lemon juice |
185 g sweetcorn, kernals can drained |
1 tablespoon chopped fresh coriander (cilantro) |
50 g caster sugar |
4 tablespoons rice wine vinegar |
2 tablespoons thai fish sauce |
2 teaspoons chili sauce |
Directions:
1. 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.
2. 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.
3. 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.
4. Serve hot with dipping sauce.
|
|