Rose’s Kitchen

Sweet Corn Cutlets


454g cream style sweet corn

2 teacups small shelled prawns

2 tbsp chopped spring onions

8 small shallots (ground)

2 cloves garlic (ground)

4 red and 4 green chillies (sliced)

2 eggs

8 tbsp plain flour

1 tsp baking powder

salt and pepper to taste

2 tbsp thick coconut milk

cooking oil for deep frying


1.  Mix sweet corn with all the other ingredients.

2.  Heat oil and fry the batter by spoonfuls until brown in colour.

3.  Drain cutlets on absorbent paper.

January 12, 2007 - Posted by | Desserts and Snacks

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