Corn and Sweet Potato Bhajia With Hot and Sour Sambal

• 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)
• 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

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

corn, sweet potato, flour, shallots, spring onions, fresh coriander, fresh ginger, garlic, red chilies, sugar, vegetable oil, stalk lemongrass, garlic, red chilies, peanut oil, caster sugar, tomatoes, ketjap manis, tamarind paste, water, water, peanuts

Taken from www.food.com/recipe/corn-and-sweet-potato-bhajia-with-hot-and-sour-sambal-196265 (may not work)