MM: Sweetcorn Pork Fritters with Coriander
---------- Recipe via Meal-Master (tm) v8.05
Title: Sweetcorn Pork Fritters with Coriander
Categories: Breads, Pork, Vegetables, Chinese
Yield: 5 Servings
--------------------METRIC MEASUREMENTS--------------------
450 g Corn on the cob -=OR=-
275 g Tinned/frozen sweetcorn
175 g Minced pork
1 tb Coriander; finely chopped
2 tb Spring onions; fine chopped
2 tb Garlic; finely chopped
1 tb Rice wine or Dry sherry
1 tb Thai fish sauce
1 ts Salt
1/2 ts Freshly ground white pepper
1 ts Sugar
1 tb Plain flour
1 ts Baking powder
2 Eggs; beaten
-------------------AMERICAN MEASUREMENTS-------------------
1 lb Fresh corn -=OR=-
1 cn Sweetcorn (10 oz)
6 oz Ground pork
1 tb Fresh cilantro; minced
2 tb Green onions; finely chopped
2 tb Garlic; minced
1 tb Rice wine or dry sherry
1 tb Thai fish sauce
1 ts Salt
1/2 ts Freshly ground white pepper
1 ts Sugar
1 tb All purpose flour
1 ts Baking powder
2 Eggs; beaten
-----------------------FOR FINISHING-----------------------
Oil for deep frying
2 tb Fresh coriander/cilantro, finely chopped
If using corn on the cob, clean it and remove the
kenrels with a sharp knife or cleaver. You should end
up with about the same weight as shown for tinned. If
you are using tinned corn, drain it, empty the
contents into a bowl and set it aside. in a blender or
food processor, combine half of the corn with the pork
and the rest of the ingredients, except the oil, and
puree it. Pour this mixture into a bowl and mix in the
rest of the corn.
Heat a wok or large frying pan over high heat until
it is hot. Add the oil, and when it is very hot and
slightly smoking, spoon a ladle full of mixture into
the wok. Continue to spoon ladle sized fritters into
the wok until it is full. Turn the heat to low and
cook until they are brown. Turn the fritters over and
fry on the other side. Remove them with a slotted
spoon and drain on kitchen paper. Continue to fry
until all the mixture has been used. Arrange the
fritters on a warm platter, garnish with the coriander
and serve at once.
"Here is an engaging starters, en emticingly delicious
mixture of corn and pork fried to a crispy morsel. You
may partially fry them beforehand and then plunge them
into hot oil again just before serving. The pork adds
richness and deep flavour to the fritters. This treat
works nicely with 'Sweet and Sour Dipping Sauce' K.H."
Recipe "Ken Hom's Hot Wok Book"
MMed IMH c/o Georges' Home BBS 2:323/4.4
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