My sister gifted me with six different spice blends from Chasseurs d'épices (Spice Hunter), a Québec company. The spices come whole to maintain the flavours, and you grind up the spices before you use them. The package also came with a little recipe booklet. I had eyed a number of recipes to make, corn and shrimp fritters, made with the satay spices, being at the forefront.
Corn and Shrimp Fritters - Makes 10 fritters
Adapted from Spice Hunters - Ethné and Philippe de Vienne. Add more shrimps if you like or skip them altogether to make this a vegetarian appetizer. If you don't want to make the whole spice mix, just pick a few ones, like a bit of cumin.
* 1-½ cups corn kernels, fresh if they're in season
* 1-½ cups shrimps, roughly chopped
* 1 green onion, sliced thinly
* coriander (optional)
* dried chili flakes (optional)
* ½ tsp salt
* ½ Tbsp Satay spices, ground (cumin, coriander, cardamon, white pepper, bird chili, kaffir lime leaves, dried lemon grass, dried garlic)
* ¾ cup flour
* 1 egg, beaten
In a bowl, mix corn, shrimp, green onion, chili flakes, salt and spices.
Add enough flour so that the ingredients are somewhat dry.
Mix in the beaten egg to make a stiff batter.
Shape into 3" patties.
In a large pan, heat oil over medium-high heat.
Cook patties until golden brown (about 3 minutes per side).
Serve hot or cold - I like them hot with sweet chili dipping sauce.
Satay Spice Mix.
(1) Ingredients, (2) making the batter and (3) frying the fritters.
I was very happy with this recipe. It was easy to put together, and very good. I am loving corn right now, and this was the perfect recipe to showcase this seasonal offering. I enjoyed the combination of the sweet corn kernels with the chunks of shrimps. Let's be honest, the word fritter always win me over and these fritters made for a delectable appetizer!
Perfect bite of corn and shrimp.
Other recipes featuring fresh corn:
* Corn Soup with Dill
* Corn Spring Rolls
* Fresh Corn Salad
* Lobster and Corn Soup
* Sautéed Corn
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