Preparation time is 20minutes
Cook time is 45minutes
Total time is 1hours 5minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
16 Ingredients
Number of servings
4
For the chilli jam
- 500grams ripe tomatoes
- 4 red bird's eye chillies
- 2 cloves garlic
- 2tablespoons dark soy sauce
- 200grams soft light brown sugar
- 1/3 cup rice wine vinegar
- 1/2teaspoons salt
- 275grams can sweetcorn, drained
- 65grams plain flour
- 1teaspoons baking powder
- 1 egg, lightly beaten
- 2tablespoons light soy sauce
- 1 1/2tablespoons lime juice
- 4 Kaffir lime leaves, very finely shredded
- 1tablespoons fresh coriander, chopped
- 2tablespoons vegetable oil
Method
Step 1 of 3
First make the chilli jam. Roughly chop the tomatoes, chillies and garlic cloves, then put in a food processor and process until fairly smooth. Transfer to a saucepan and add the remaining ingredients. Bring to the boil, then reduce the heat and simmer gently, stirring occasionally to prevent the sauce sticking, for 30-40 minutes until thick and jam like. Set aside to cool completely.
Step 2 of 3
Put half the sweetcorn in a food processor and process until fairly smooth. Sift in the flour and baking powder and add the egg, soy sauce and lime juice. Process again until combined and transfer to a bowl. Stir in the remaining sweetcorn, lime leaves and coriander.
Step 3 of 3
Heat the oil in a large frying pan. Drop in 6 separate tablespoonfuls of the batter, pat them flat and fry over a medium-high heat for 1½ minutes on each side until cooked through. Repeat with the remaining batter to make 12 x 5 cm fritters. Serve the fritters hot with the chilli jam, garnished with lime wedges and coriander sprigs.
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