Corn And Sweet Potato Bhajia With Hot And Sour Sambal

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 2 fresh corn on the cob
• 1 sweet potato, grated
• 90 g plain flour
• 4 shallots, sliced
• 12 spring onions, sliced lengthways
• 3 tablespoons chopped fresh coriander
• 3 cm fresh ginger, grated
• 1 garlic clove, crushed
• 2 red chilies
• 1 teaspoon sugar
• vegetable oil (for deep frying)
• 1 stalk lemongrass, trimmed and finely chopped
• 1 garlic clove, crushed
• 3 red chilies, sliced
• 1 tablespoon peanut oil
• 2 teaspoons caster sugar
• 4 tomatoes, deseeded and chopped
• 2 tablespoons ketjap manis or 2 tablespoons dark soy sauce
• 1 tablespoon tamarind paste, mixed with
• 3 tablespoons water (or 2 tablespoons lime juice mixed with 2 tbsp water)
• 100 ml warm water
• 1 tablespoon crushed toasted peanuts

Recipe

• 1 mix together the lemon grass, garlic and chillies and fry in the peanut oil for one minute. stir in the other ingredients and leave to cool. serve in a small dish topped with the peanuts.
• 2 cook the corn cobs in boiling water for 8 minutes. remove the kernels with a sharp knife.
• 3 mix everything except the oil in a large bowl.
• 4 heat the oil and fry tablespoons of the mixture until golden on both sides. drain and serve.