Vegetarian recipe ideas
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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.
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.
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.
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.
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.