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Servings: 4
Ingredients
- 2 Shallots, peeledâ¨
- 2 Cloves Garlic, peeledâ¨
- 2 Candlenuts or Blanched Almonds
- â¨Â½ Tbsp Whole White Peppercornsâ¨
- ½ tsp Sea Saltâ¨
- ½ tsp Sugar
- â¨4 Corn, about 1.2 kg (net weight after grated and peeled is 500 g)â¨
- 4 Red chilies, finely sliced (I used 2 Red Chilies)â¨
- 4 Thai Bird's Eye Chilies, finely sliced (I used 2)
- â¨10 Kaffir Lime Leaves, finely slicedâ¨
- 1 Scallion, or Spring Onion, choppedâ¨
- 1 Stalk Chinese Celery, chopped
- â¨Â¼ Cup All-Purpose Flourâ¨
- ½ Tbsp Tapioca Starch
- â¨1 Eggâ¨
- ½ Cup Cooking oil, for pan-frying
View Full Recipe at Seasaltwithfood
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 75g | |
| Recipe makes 4 servings | |
| Calories 261 | |
| Calories from Fat 242 | 93% |
| Total Fat 27.34g | 34% |
| Saturated Fat 2.04g | 8% |
| Trans Fat 0.7g | |
| Cholesterol 0mg | 0% |
| Sodium 301mg | 13% |
| Potassium 150mg | 4% |
| Total Carbs 4.59g | 1% |
| Dietary Fiber 0.8g | 3% |
| Sugars 2.46g | 2% |
| Protein 0.87g | 1% |
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