Name: Corn and coconut fritters with cashew and basil salad
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 8
Ingredients: 310 gram can corn kernels, drained; 2 green onions, sliced; 1 tablespoon light soy sauce; 1/2 cup coconut cream; 1 egg, lightly beaten; 1/2 cup plain flour; 1/2 teaspoon baking powder; vegetable oil, to deep-fry; sweet chilli sauce, to serve; Cashew and basil salad; 3 cup watercress sprigs; 1 cup basil leaves; 1/2 small red onion, thinly sliced; 1/4 cup roasted unsalted cashews, chopped; 1 tablespoon lime juice; 1 tablespoon vegetable or peanut oil; 1 teaspoon sweet chilli sauce; 1 teaspoon light soy sauce

Ingredients

310 gram can corn kernels, drained

2 green onions, sliced

1 tablespoon light soy sauce

1/2 cup coconut cream

1 egg, lightly beaten

1/2 cup plain flour

1/2 teaspoon baking powder

vegetable oil, to deep-fry

sweet chilli sauce, to serve

Cashew and basil salad

3 cup watercress sprigs

1 cup basil leaves

1/2 small red onion, thinly sliced

1/4 cup roasted unsalted cashews, chopped

1 tablespoon lime juice

1 tablespoon vegetable or peanut oil

1 teaspoon sweet chilli sauce

1 teaspoon light soy sauce

Method

1.Process corn and onion until well chopped (it should still have some texture, not a paste). Transfer to a medium bowl. Add soy sauce, coconut cream and egg. Sift flour and baking powder over mixture. Using a rubber spatula, fold together until just combined.

2.Heat oil in a wok or large heavy-based saucepan over moderate heat (oil is ready when a cube of bread crisps quickly without absorbing oil). Deep-fry heaped tablespoons of mixture, in batches, turning once, for 2-3 minutes or until golden brown. Using a slotted spoon, transfer fritters to paper towels. Keep warm.

3.CASHEW AND BASIL SALAD: Toss watercress, basil, onion and cashews in a large bowl. Whisk remaining ingredients in a medium jug. Drizzle dressing over salad; toss to coat. Serve with fritters and sweet chilli sauce.

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