Indonesian sweetcorn fritters with chilli and tomato sambal

Method

• step 1

  To make the sambal, put all the ingredients in a bowl and mix well. Season with ¼ tsp of salt and add a pinch of sugar, if you like. Serve immediately or transfer to an airtight container and top with oil – it will keep in the fridge for two to three days.

• step 2

  For the fritters, if using canned sweetcorn, drain well and squeeze out as much water as possible from the kernels. Transfer the sweetcorn to a food processor and blend for 10 seconds into a coarse purée.

• step 3

  Put the sweetcorn, lime leaves, garlic, spring onions, chillies and shallot in a large bowl, and mix well. Stir in the rice flour and cornflour. Season with ½ tsp of salt and the white pepper. The batter should be thick but easy to mix – if needed, add 2-3 tbsp of cold water to thin it out slightly.

• step 4

  Heat the oil in a wok or deep pan over a medium heat. The oil is ready when a cube of bread dropped in sizzles on contact and turns golden in 10-15 seconds. Alternatively, use a thermometer and heat to 180C.

• step 5

  Scoop a tablespoon of the mixture and flatten it slightly into a patty. Repeat with the remaining mixture. Carefully lower five or six fritters into the pan and deep-fry for 2-3 mins on each side or until golden brown. Using a slotted spoon, transfer the cooked fritters to a plate lined with kitchen paper. Repeat with the remaining fritters. Put the fritters on a serving dish and serve with the sambal.