500 gr sweet corn kernels
6 oz shrimps cleaned, deveined and finely minced
80 gr rice flour
1 large egg beaten
1 tsp salt
1 Thai chili
Oil for deep-frying
2 shallots peeled
2 garlic peeled
3 Tbsp chopped Chinese celery leaves
Place 1/2 of the corn in a food processor along with the shrimp, shallots and garlic and pulse few times until finely chopped.
Mix the chopped corn mixtures along with the other half of the corn kernels, eggs, chili, celery leaves, flour, salt in a large mixing bowl. Stir to mix everything.
Heat about 1/2 inch of oil for frying. Lower the heat to medium and then drop one or two spoonfuls of the mixture into the hot oil and fry until golden brown. You may want to fry one first and then taste to see if you need to add more salt (as you can’t taste the “raw” mixture) and adjust by adding more salt if needed before frying more.
You can try to use egg rings if you have some to help hold the round shape, but you really don’t have to. If you use them, fill the ring with the corn mixture and then use the back of the spoon to kinda smooth it out to make sure there’s no “hole” so your bakwan jagung won’t fall apart later. Once the fritter is golden brown at the bottom, you can remove the ring and flip to the other side and cook until golden brown.
Continue with the rest of the mixture. You can serve with any of your favorite sweet chili sauce or just eat them as is.