Corn and Sweet Potato Bhajia with Hot and Sour Sambal

Name: Corn and Sweet Potato Bhajia with Hot and Sour Sambal
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 2 fresh corn on the cob; 1 sweet potato; 90 g plain flour; 4 shallots; 12 spring onions; 3 tbsp chopped fresh coriander; 3 cm fresh ginger; 1 garlic clove; 2 red chilies; 1 tsp sugar; vegetable oil; 1 stalk lemongrass; 1 garlic clove; 3 red chilies; 1 tbsp peanut oil; 2 tsp caster sugar; 4 tomatoes; 2 tbsp halal-certified ketjap manis; 1 tbsp tamarind paste; 3 tbsp water; 100 ml warm water; 1 tbsp crushed toasted peanuts

Gently simmered corn on cob, potato and red chilies, warmed with ginger and clove, a South Asian starter. It's finished with peanuts.

20 min · Serves 4 · Medium

Method

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Time: Prep 10 min · Cook 10 min · 20 min total
Difficulty: medium

1
Mix together the lemon grass, garlic and chillies and fry in the peanut oil for one minute. Stir in the other ingredients and leave to cool. Serve in a small dish topped with the peanuts.
2
Cook the corn cobs in boiling water for 8 minutes. Remove the kernels with a sharp knife. Mix everything except the oil in a large bowl.
8 min
3
Heat the oil and fry tablespoons of the mixture until golden on both sides. Drain and serve.