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Corn and crab fritters

Chef Wan from Market Kitchen
Chef Wan's rich satay sauce is the perfect way to savour these crisp and juicy fritters

Corn and crab fritters

Method

1. For the fritters: cook the lentils in boiling water for 10-15 minutes, or until tender, then drain and rinse under running water to cool. Set aside.

2. Heat a splash of oil in a frying pan. Dry the soaked prawns with paper towels and fry in the oil until golden brown and crisp. Remove with a slotted spoon and drain on paper towels, then finely mince.

3. Put cooked lentils and the minced prawns in a large bowl. Add all the remaining fritter ingredients and mix well to form a batter.

4. Heat the rest of the oil in a heavy saucepan over a medium heat. Drop spoonfuls of the batter into the hot oil and deep-fry until golden. Drain on paper towels and set aside.

5. For the satay sauce: in a food processor, blend the toasted peanuts, dried chilli, shallots, garlic and shrimp paste into a paste. Transfer to a pan, then add the tamarind juice, palm sugar and a splash of warm water. Mix well.

6. Heat the mixture over a low heat, simmering the sauce gently. Season to taste with salt and cook for 8-10 minutes it until the sauce has reduced by about a third and has thickened.

7. Pour the sauce into a small bowl for dipping, and serve alongside the crab and corn fritters.

Cook's note
For the fritters, you can use prawns as an alternative to crab meat. This dish is a real tea-time treat in Malaysia and is often served with Earl Grey tea, a reminder of the country’s colonial past.

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Serves: 4

Prep: 30 min
Cook: 40 min

Ingredients

For the fritters

150g yellow lentils, rinsed
500ml vegetable oil, plus extra for frying
75g dried Prawns, rinsed, soaked, and drained
300g plain flour
2 tsp Baking powder
1 tsp ground Turmeric
400g tin creamed creamed corn
200g white crab meat
2 Eggs, beaten
1 large onion, peeled and chopped
1 tomato, diced
150g bean sprouts
2 green Chillies, deseeded
1 handful Chinese Chives, sliced
1 lime, juice only

For the satay sauce

500g unsalted Peanuts, toasted
10 dried Chillies
6 Shallots
2 cloves Garlic
1/2 tbsp shrimp paste
230ml tamarind juice
100g Palm sugar
splash warm water