Bakwan Jagung Udang: Corn & Shrimp Fritters

Method10 steps · about 50 min

1. 1

   Step 1: Shave the corn.

   Uses 2 corn cobs

2. 2

   Step 2: Mash half of it using a mortar and pestle. Leave the other half as is.

   Uses Half the shaved corn kernels to mash · Remaining half shaved corn kernels left whole

3. 3

   Step 3: Put all the corn into a big mixing bowl. Set aside.

   Uses Mashed and whole corn kernel portions

4. 4

   Step 4: Using a mortar and pestle, pound the garlic (4 cloves), peppercorns and salt (to taste) into a fine paste. Set aside.

   Uses 4 cloves garlic · 0.5 tsp whole white peppercorns · Salt to taste

5. 5

   Step 5: Add the garlic-pepper paste and chicken stock powder (0.5 tsp) to the corn. Mix well.

   Uses Mixed corn base · Prepared garlic-white-pepper paste · 0.5 tsp chicken stock powder

6. 6

   Step 6: Add the flour and water (50 ml) bit by bit to the bowl, mixing thoroughly as you go along.

   Uses Seasoned corn mixture · 150 g wheat flour · 50 ml water

7. 7

   Step 7: Add the egg (1), mix well.

   Uses Corn and wheat-flour batter · 1 egg

8. 8

   Step 8: Add the shrimp (250 g), celery (1 small) and spring onion (1). Mix well.

   Uses Egg-enriched corn and wheat-flour batter · 250 g shrimp, deveined, shelled and chopped · 1 small celery stalk, chopped · 1 small spring onion, chopped

9. 9

   Step 9: Heat the oil in a frying pan. Scoop a spoonful of the mix each time, and gently drop it into the oil.

   Uses Oil as needed for frying · Complete corn-shrimp fritter batter

10. 10

    Step 10: Fry each fritter for about three minutes, until golden with the batter cooked through and the shrimp opaque. Continue cooking if needed for thicker fritters.

    Fry fritters · 3 minUses Corn-shrimp fritters frying in oil