Ingredients:
1 rice bowl corn nibblets (diced small)
2 shallots chopped
2 pips garlic chopped
1 egg (lightly beaten)
3 stalks spring onion diced
For batter, mixed well:
150g plain flour
75g rice flour
280ml water
2 tbps oil
Seasonings:
1/2 tsp pepper
1/2 tsp chicken stock granules
1/2 tsp salt
Method:
Deep fry shallots and garlic till aromatic.
Remove, drain well.
In a big bowl, add in corn nibblets, batter, egg, spring onion, batter and seasoning, mix well.
Heat some oil, spoon in the batter.
Deep fry till golden brown.
Remove, serve with chili sauce.
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