Friday, September 11, 2009

Perkedel Jagung Udang (Corn Fritters with Shrimp)

I've been slacking with cooking all week so I decided to stop by the market to get some inspiration. With summer coming to a close I saw some sweet white corn on the cob on sale. Then I stopped by the seafood counter and saw the raw shrimp was also on sale. I couldn't pass them up so I decided to make corn fritters with shrimp. This is one of my favorite snacks growing up and it's so easy to make. The longest part is frying the fritters.

Makes about 20-24 fritters

5 sweet white corn (cut kernels off the cob)
1 lb. 21-30 raw shrimp (cut into large chunks)
1 stalk green onion (sliced)
2 cloves garlic (crushed)
3/4-1 C. flour
1 T. corn starch
1/2 t. baking powder
1 T. sugar
Salt and pepper, to taste
1-2 T. cold water
Vegetable oil for frying

Cooking instruction:

1. Place corn kernels, shrimp, green onions, and garlic in a large bowl.

2. In a small bowl, mix flour, corn starch, baking powder, sugar, salt, and pepper.

3. Stir in the dry ingredients to the corn/shrimp mixture. The moisture from the corn will create a nice thick batter. Add 1-2 tablespoon of cold water if the mixture seem too dry. But you still want to keep a nice thick consistency.

4. Heat oil in a large frying pan on medium-high. Once oil is hot, place a spoonful of the batter into the pan. This is a good time to see if your batter has the right consistency. If the corn is falling apart, then your batter is too dry so add a little water. Once you know the batter is ok, place large spoonfuls of batter around the pan. Fry for about 4 minutes on each side or until they turn golden brown and shrimp is cooked through. Continue until all batter is used up. Serve hot.

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