Corn and Sweet Potato Bhajia With Hot and Sour Sambal |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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The sambal is optional but it is the business. It is very hot and sour so use with care... Ingredients:
2 fresh corn on the cob |
1 sweet potato, grated |
90 g plain flour |
4 shallots, sliced |
12 spring onions, sliced lengthways |
3 tablespoons chopped fresh coriander |
3 cm fresh ginger, grated |
1 garlic clove, crushed |
2 red chilies |
1 teaspoon sugar |
vegetable oil (for deep frying) |
1 stalk lemongrass, trimmed and finely chopped |
1 garlic clove, crushed |
3 red chilies, sliced |
1 tablespoon peanut oil |
2 teaspoons caster sugar |
4 tomatoes, deseeded and chopped |
2 tablespoons ketjap manis or 2 tablespoons dark soy sauce |
1 tablespoon tamarind paste, mixed with |
3 tablespoons water (or 2 tablespoons lime juice mixed with 2 tbsp water) |
100 ml warm water |
1 tablespoon crushed toasted peanuts |
Directions:
1. Mix together the lemon grass, garlic and chillies and fry in the peanut oil for one minute. Stir in the other ingredients and leave to cool. Serve in a small dish topped with the peanuts.
2. Cook the corn cobs in boiling water for 8 minutes. Remove the kernels with a sharp knife.
3. Mix everything except the oil in a large bowl.
4. Heat the oil and fry tablespoons of the mixture until golden on both sides. Drain and serve.
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