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Title: Sweetcorn Pork Fritters with Coriander
Categories: Bread Pork Vegetable Chinese Check
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 * |
NB * 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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