John Myers
Contents
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Ingredients
For the dip sauce:
- 2 small Chillies, red or green
- 2 tbsp Fish sauce, (kecap ikan)
- 1 tbsp Szechuan pepper, (also: Sichuan pepper)
- 1 tbsp Coriander powder
- 2 tsp Turmeric powder, (turmeric)
- 4 tbsp Spring onions, fresh or frozen
- 2 Eggs size M
- 1 tsp Salt
- 1 tbsp White sugar
- 20 g Coconut milk powder, (Santan Bubuk)
- 4 Tbsp (heaped) Tapioca flour
- Spicy-Hot peanut sauce for dipping
Also:
- Peanut oil, for frying
To garnish:
- Flowers and leaves
Instructions
- Cap fresh corn on the cob at both ends, peel off the leaves and threads, wash the ears and cook in salted water for 20 minutes. Cut off the grains lengthways to the piston with a sharp knife. Thaw frozen food, strain canned food.
- Prepare the peanut sauce according to the recipe.
- Select the chillies and use them with or without grains as you like. In any case, wash and cut diagonally into thin rings or threads. Discard the stems and wash the knife and hands thoroughly. Mortar or grind the Szechuan pepper. Beat the eggs and whisk with the salt. Mix all ingredients together and let the flour swell for 10 minutes.
- Heat a large pan and add 2 tablespoons of peanut oil per serving. Pour the dough into the pan with a tablespoon and widen it a little so that the grains are only in one layer. Bake light brown on both sides. Drain on kitchen paper and keep warm in the oven until all the cakes are fried.
- Arrange on a serving dish, garnish and serve with the peanut dip.
Attachment:
- Spicy-hot peanut sauce for dipping: Spicy-hot peanut sauce for dipping
