Riea's corn cookies

Ingredients for 4 servings:

• 6 corn cobs, kernels
• 6 shallots (Thai shallots) or spring onions, chopped
• 10 chili peppers, chopped, or amount to taste
• 2 kaffir lime leaves, cut into very fine strips
• 1 egg(s), beaten
• 1 tbsp flour
• Salt, coarse
• 1 tsp coriander seeds
• 1 tsp black peppercorns
• 4 garlic cloves
• 1 tsp ginger root, (Kencur*), chopped
• Oil for frying

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 50 minutes

Recipe from Indonesia

Crush the garlic, kencur, coriander, and peppercorns with salt. Add the corn kernels and mash until a more or less smooth paste forms (I prefer it when a few kernels are still visible). Add the egg, flour, chilies, kaffir lime leaves, shallots, or spring onions, and mix well. Heat the oil in a wok. Scoop out the dough with a tablespoon, drop tablespoon by tablespoon into the oil, and fry until golden brown. Remove and drain on kitchen paper. Note: Kencur* is “aroma ginger.” It should be available at least dried in Asian stores. If necessary, substitute some finely grated galangal.