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| 3 | Ears of Corn scraped & coarsely chopped =Or=- frozen corn |
| 1/2 x ca. 450 g | Medium Shrimp shelled and deveined, coarsely chopped |
| 1 Teelöffel | garlic chopped |
| 1/2 Tasse | Finely chopped shallots =Or=- Green onions |
| 1 Teelöffel | coriander ground |
| 1/4 Teelöffel | ground cumin |
| 2 Esslöffel | coriander leaves chopped |
| 2 Esslöffel | flour |
| 1 Teelöffel | salt |
| 2 | eggs beaten |
| | Peanut or vegetable oil for pan-frying |
| | Sambal Ulek (chili sauce) for dipping |
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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 medium-high heat. Pour 1/4 cup of corn mixture into pan. Add as many as will fit into the pan with 1/2-inch 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.
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