Shrimp corn cakes (Pergedel hunting)

Name: Shrimp corn cakes (Pergedel hunting)
Yield: 1
Ingredients: 4–5 Tigerprawns (king prawns with head and shell; approx. 200 g; fresh or frozen); 1 can(s) (425 ml) Corn; 1 red chilli pepper; 1 Shallot; 2 Garlic cloves; 2 Spring onions; 1 TEASPOON heaped flour; 1 Egg; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 TEASPOON ground coriander seeds; 5 TABLESPOONS Oil

AUTHOR
Kelli Murphy

DIFFICULTY
very easy

RATING

Ingredients

Servings: 1

4–5 Tigerprawns (king prawns with head and shell; approx. 200 g; fresh or frozen)
1 can(s) (425 ml) Corn
1 red chilli pepper
1 Shallot
2 Garlic cloves
2 Spring onions
1 TEASPOON heaped flour
1 Egg
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 TEASPOON ground coriander seeds
5 TABLESPOONS Oil

Directions

1
Possibly defrost ##shrimp##. Rinse ##corn##, drain and chop roughly. Cut ##chilli## lengthwise, remove seeds, wash and chop very finely.
2
Peel the shallot and garlic. Dice shallot finely, chop garlic very finely. Clean, wash and chop the spring onions very finely. Peel prawns, cut lengthwise at the back and remove the dark intestine.
3
Wash the shrimps, dab dry and dice finely.
4
Put all the ingredients with the flour and egg in a bowl and mix to a soft mass. Season with about 1/2 teaspoon salt, about 1/2 teaspoon pepper and 1 teaspoon coriander.
5
Heat the oil in a wok or large frying pan. Spoon the prawn mixture into the oil, fry for 2-3 minutes on each side (see tip). Drain on kitchen paper. Serve with soy sauce with chilli or sweet-and-sour Asian sauce.