Seared Wheels Of Sweet Corn In Indonesian Kecap Food

INDONESIAN CORN CAKES

Steps:

• Combine the corn, eggs, flour and cream in a food processor and blend until the corn is finely chopped and appears creamy, scraping down the sides as needed. Remove to a bowl. Add the shrimp, celery, onions, cilantro, garlic, salt and pepper and mix well.
• Heat the butter and oil in a large skillet.
• For each cake, add a heaping tablespoon of the corn mixture to the skillet. Keep the cakes separated and press to flatten slightly.
• Cook over medium heat until golden brown on the bottom, then turn and cook the other side until golden, about 3 minutes total.
• Continue until all the cakes are cooked, placing them on a platter and keeping them warm. Serve as an appetizer or side dish, garnished with cilantro leaves, if desired.

SEARED WHEELS OF SWEET CORN IN INDONESIAN KECAP

Steps:

• Cut the corn into 1cm thick wheels.
• Heat the peanut oil until smoking in a wok.
• Stir-fry wheels of corn until they start to blacken in spots.
• Add the garlic and chilli and continue stir-frying for 1 minute.
• Stirring continuously, add the kecap manis and soy sauce.
• Stir in the dark sesame oil, then remove from the heat and serve.