Corn and Sweet Potato Bhajia With Hot and Sour Sambal
"The sambal is optional but it is the business. It is very hot and sour so use with care..."
- Ready In:
- 20mins
- Ingredients:
- 22
- Serves:
-
4
ingredients
-
For the Bhajia
- 2 fresh corn on the cob
- 1 sweet potato, grated
- 90 g plain flour
- 4 shallots, sliced
- 12 spring onions, sliced lengthways
- 3 tablespoons chopped fresh coriander
- 3 cm fresh ginger, grated
- 1 garlic clove, crushed
- 2 red chilies
- 1 teaspoon sugar
- vegetable oil (for deep frying)
-
For the sambal
- 1 stalk lemongrass, trimmed and finely chopped
- 1 garlic clove, crushed
- 3 red chilies, sliced
- 1 tablespoon peanut oil
- 2 teaspoons caster sugar
- 4 tomatoes, deseeded and chopped
- 2 tablespoons ketjap manis or 2 tablespoons dark soy sauce
- 1 tablespoon tamarind paste, mixed with
- 3 tablespoons water (or 2 tablespoons lime juice mixed with 2 tbsp water)
- 100 ml warm water
- 1 tablespoon crushed toasted peanuts
directions
- Mix together the lemon grass, garlic and chillies and fry in the peanut oil for one minute. Stir in the other ingredients and leave to cool. Serve in a small dish topped with the peanuts.
- Cook the corn cobs in boiling water for 8 minutes. Remove the kernels with a sharp knife.
- Mix everything except the oil in a large bowl.
- Heat the oil and fry tablespoons of the mixture until golden on both sides. Drain and serve.
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RECIPE SUBMITTED BY
Under construction...
How I rate...
5 stars - perfect, will make again without any changes.
4 stars - Liked it, will make again again but with changes.
3 stars - had to make major changes but got it to work.
2 stars - had to make major changes and it didn't work.
1 star - went terribly, a waste of time and ingredients, I cried, BF cried the cats cried you get the picture...
