Recipe - Indonesian Corn-Shrimp Fritters

3 Ears of Corn
scraped & coarsely chopped
=OR= frozen corn
One half pound Medium Shrimp
shelled and deveined,
coarsely chopped
1 teaspoon Chopped garlic
One half cup Finely chopped shallots
=OR= Green onions
1 teaspoon Ground coriander
One fourth teaspoon Ground cumin
2 tablespoon Chopped coriander leaves
2 tablespoon Flour
1 teaspoon Salt
2 Eggs; beaten
Peanut or vegetable oil
for panfrying
Sambal Ulek (chili sauce)
for dipping

IN A LARGE BOWL, combine corn, shrimp, garlic, green onions, ground
coriander, cumin, coriander leaves, flour, salt and eggs. Heat a thin layer
of oil in a skillet over mediumhigh heat. Pour One fourth cup of corn mixture
into pan. Add as many as will fit into the pan with 1/2inch of space
between the fritters. Fry until golden brown and crisp; turn. Cook about 1
minute on each side. Remove and drain on paper towels. Keep warm while
frying remaining fritters. Serve hot or at room temperature with sambal
ulek for dipping. Serves 6 with other dishes.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini