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“Tasty little morsels, just right for dipping.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. First make the dipping sauce. Warm the sugar, rice wine vinegar, fish sauce & chili sauce in a small pan to dissolve the sugar. Set aside to cool.
  2. Sifr the flour and baking powder into a bowl and gradually beat in the egg, coconut cream, soy sauce & lemon juice. Stir in the sweetcorn and coriander.
  3. Heat a 2 inch depth of vegetable oil in a wok or deep, wide pan until it reaches 180°C Drop in spoofuls of batter and fry in batches for 2-3 minutes until crisp and golden.
  4. Serve hot with dipping sauce.

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