Corn Balls 玉米虾粒丸
Recipe Source : Adapted from a booklet distributed by B & P Butterfly Cornflour
Some may not believe that this recipe has been in my scrapbook for more than thirty years, yet I have not gotten round to trying it until now. Do you know what spurned me? Well, I was looking for recipes which use corn as an ingredient as I wanted to participate in Little Thumbs Up's event. Their theme for April is corn. I usually eat corn-on-the-cob by just steaming it. I hardly know how to prepare savoury dishes using corn, so I've got to browse through my scrapbook among other sources.
They certainly do not look like balls! They look more like patties to me but the taste is good with the slight aroma of curry powder in each bite.
600g shrimps, remove shells and veins and chopped
8 tbsp cornflour
2 red chillies, chopped
2 green chillies, chopped
2 sprigs of spring onion, chopped
110g cream-style corn
1 tbsp curry powder
a pinch of pepper
1 tsp salt
500 ml cooking oil for frying
1. Mix all the ingredients together, except the cooking oil for frying.
2. Stir and mix evenly to form a batter.
3. Heat oil in wok until hot.
4. Scoop 1 tbsp of batter into the hot oil and deep-fry until golden brown.
5. Serve hot with chili sauce or tomato ketchup
I am submitting this post to Esther of Copycake Kitchen
This event is linked to Little Thumbs Up organised by Zoe of Bake For Happy Kids and Doreen of My Little Favourite DIY