Shrimp and corn cake (Pergedel Jagung)

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Possibly defrost the prawns. Rinse the corn, let it drain and chop it roughly. Cut the chilli lengthwise, remove the seeds, wash and chop very finely. Peel shallot and garlic. Dice shallot finely, chop garlic very finely.

2. 2

   Clean, wash and very finely chop the spring onions. Peel the prawns, cut lengthwise at the back and remove the dark intestine. Wash the prawns, dab dry and chop finely. Put all ingredients with flour and egg in a bowl and mix to a soft mass.

3. 3

   Season with approx. 1⁄2 TL salt, approx. 1⁄2 TL pepper and 1 TL coriander. Heat the oil in a wok or a large pan. Spoon the prawn mixture into the oil, fry for 2-3 minutes on each side (see

4. 4

   Tip). Drain on kitchen paper. Serve with soy sauce with chilli or sweet and sour Asian sauce.

Nutrition Facts

KCAL
50 kcal

CARBS
3 g

FATS
3 g

PROTEINS
3 g