This tasty, healthy dish was inspired by my recent trip to Bali. We were shown how to make the most delicious spicy corn fritters in a cooking class, best of all, we were also given the recipe. During the same class we learned how to make a traditional peanut sauce to go with the fritters. This time I have decided that instead of eating the corn fritters with peanut sauce as we did on holidays I would freshen the dish up with a salad for a more complete meal.

Either way they taste fantastic, and certainly give regular corn fritters a run for their money. You can make the dish more or less spicier by adjusting the number of chilli used.

Ingredients:

Corn Fritters:

2 x 440gm can corn

4 eggs

5 Tbs flour

½ cup fried shallots

Balinese spice paste

6 shallots chopped

5 cloves garlic

5cm ginger root chopped

5 cm galangal root chopped

4 birds eye chilli

1 long chilli

5 lime leaves sliced

2 squares shrimp paste

3Tbs Palm Sugar

5cm turmeric root chopped

1 tsp salt

Method:

Place the Balinese spice paste ingredients in a mortar and pestle or a food processor and process until a paste forms. Add one can of corn and continue to ground.

In a large bowl mix the remaining can of corn and all the fritter ingredients to form a batter.

Fry the batter in batches.  The fritter can be deep friend for a crunchy fritter or pan fried as a healthier alternative.

Salad:

1 cup bean sprouts

1 cup snow pea sprouts

2 cucumbers sliced

1 red capsicum sliced

1 bunch coriander roughly chopped

1 red onion sliced finely

Method:

Toss the prepared vegetables in a bowl and add the dressing prior to serving

Dressing:

2 limes juiced

1 ½ Tbs sweet chilli sauce

1 tsp palm sugar

1 clove garlic grated

3cm ginger grated

1 Tbs Mirim

Method:

Combine the dressing ingredients in a sauce jug and allow to stand until ready to serve the salad.  Pour the dressing over the salad and toss lightly.

I hope you enjoy this dish.  I will be sharing a lot more recipes from my Balinese Food Safari with readers over the next few weeks. Don't be worried about the long list of ingredients, it is a simple dish to make.

So readers, do you make dishes inspired by your holidays or a meal in a restaurant?