Delicious, spicy little splotches of sunshine to make your mouth sing.
- 6 spring onions, trimmed and roughly chopped
- 1 red birdseye chilli, roughly chopped
- 2 stalks lemongrass, trimmed and roughly chopped
- 2 cloves garlic, peeled and sliced
- Bunch of coriander stalks
- 3 tbsp coconut cream
- Juice of ½ lime
- 3 heaped tbsp plain flour
- 1 heaped tbsp cornflour
- 2 heaped tbsp rice flour
- ½ tsp baking powder
- 1 egg, beaten
- 1 large tin sweetcorn (325g), drained (keep liquid)
- ½ tsp salt
- Veg oil
- In the bowl of a mini food processor, whizz up the chilli, lemongrass, garlic, coriander, spring onions to a coarse paste
- In a big bowl, mix together the 3 flours, baking powder, egg and salt, creating a thick batter by using some of the liquid drained from the sweetcorn
- Add the spice paste and sweetcorn and mix thoroughly
- In a large pan on a medium heat, heat up the veg oil and fry tablespoons of batter until golden brown on both sides and just cooked through
Eat immediately, ideally with friends, ideally standing in the kitchen with a beer, snaffling them straight out of the pan. Dunk them in this dipping sauce on the way to your mouth. It’ll knock your socks off!
- Mix together 4 tbsp lime juice (roughly 2 limes-worth) with 2 tbsp caster sugar, 1 tbsp fish sauce, 1 tsp rice vinegar, 1 tsp finely chopped coriander, 2 finely minced garlic cloves, 1 finely chopped birdseye chilli. Ideally make about 20 mins before you eat
Sophie cooks 