Corn and Sweet Potato Bhajia With Hot and Sour Sambal

The sambal is optional but it is the business. It is very hot and sour so use with care...

• Ready In: 20 mins
• Serves: 4

Ingredients

• For the Bhajia

• 2  fresh  corn on the cob
• 1  sweet potato, grated
• 90  g plain flour
• 4  shallots, sliced
• 12  spring onions, sliced lengthways
• 3  tablespoons  chopped fresh coriander
• 3  cm fresh ginger, grated
• 1  garlic clove, crushed
• 2  red chilies
• 1  teaspoon sugar
•  vegetable oil (for deep frying)

• For the sambal

• 1  stalk lemongrass, trimmed and finely chopped
• 1  garlic clove, crushed
• 3  red chilies, sliced
• 1  tablespoon  peanut oil
• 2  teaspoons caster sugar
• 4  tomatoes, deseeded and chopped
• 2  tablespoons ketjap manis or 2  tablespoons dark soy sauce
• 1  tablespoon tamarind paste, mixed with
• 3  tablespoons water (or 2 tablespoons lime juice mixed with 2 tbsp water)
• 100  ml warm water
• 1  tablespoon  crushed toasted peanuts

Directions

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.
3. Mix everything except the oil in a large bowl.
4. Heat the oil and fry tablespoons of the mixture until golden on both sides. Drain and serve.