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These corn balls have a great hot and sweet flavour, which combined with the coriander gives a real taste of the Orient.
Ingredients:
6 spring onions, sliced
3 tbsp. fresh coriander, chopped
225 g/ 8 oz canned sweetcorn
5 ml/ 1 tsp mild chili powder
1 tbsp sweet chili sauce
25 g desiccated coconut
1 egg
75 g polenta (cornmeal)
oil, for frying
extra sweet chili sauce to serve
In a large bowl, mix together the spring onions, coriander, sweetcorn, chilli powder, coconut, egg and polenta. Cover and leave to stand for 10 minutes.
Heat the oil for deep-frying in a large preheated wok.
Carefully lower spoonfuls of the chili mixture into the hot oil. Deep fry in batches of 4 for about 4-5 minutes or until crisp and golden.
Remove the chilli balls with a slotted spoon, transfer to kitchen paper and leave to drain thoroughly.
Transfer to serving plates and serve with an extra sweet chili sauce for dipping.
For safe wok frying, place the pan on a wok rack to stop from toppling over. Never leave the wok unattended on a high heat.
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