Asian corn cookies with sweet chili sauce

Ingredients for 1 servings:

• 1 jalapeño(s), red
• 120 ml rice wine vinegar
• 1 tsp salt
• 75 g sugar
• 1 small garlic clove(s)
• 60 g rice flour
• 60 g flour
• ¼ tsp baking powder
• ½ tsp salt
• 1 tsp coriander powder
• ¼ tsp cumin powder
• 1 egg(s)
• 1 tsp lemon juice
• 120 ml water
• 350 g corn
• 4 spring onions
• 3 tsp coriander, chopped
• Sunflower oil for frying

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

Exotic finger food

For the sauce, simply add all the ingredients to a small pan and bring to a boil. Reduce heat to medium and simmer for about 5 minutes, until the sauce thickens. Remove from heat and let cool. For the cookies, combine the rice flour, flour, baking powder, salt, ground coriander (spice), and cumin. Add the egg, lemon juice, and water and mix everything together. Then fold in the corn, spring onions, and fresh, chopped coriander. Add enough neutral sunflower oil to a pan to cover the bottom. Add 2 tablespoons of the batter to the pan and flatten with a spoon. The cookies need about 2-3 minutes per side over medium heat to brown. Then remove from the pan and drain on kitchen paper.