Corn & Coconut Fritters - cooking recipe

Ingredients

85 g plain flour
1/4 teaspoon baking powder
1 egg, lightly beaten
2 tablespoons coconut cream
1 tablespoon soy sauce
1 tablespoon lemon juice
185 g sweetcorn, kernals can drained
1 tablespoon chopped fresh coriander (cilantro)
50 g caster sugar
4 tablespoons rice wine vinegar
2 tablespoons Thai fish sauce
2 teaspoons chili sauce

Preparation

First make the dipping sauce. Warm the sugar, rice wine vinegar, fish sauce & chili sauce in a small pan to dissolve the sugar. Set aside to cool.
Sifr the flour and baking powder into a bowl and gradually beat in the egg, coconut cream, soy sauce & lemon juice. Stir in the sweetcorn and coriander.
Heat a 2 inch depth of vegetable oil in a wok or deep, wide pan until it reaches 180\u00b0C Drop in spoofuls of batter and fry in batches for 2-3 minutes until crisp and golden.
Serve hot with dipping sauce.