Makes about 30 fritters Difficulty
For dipping sauce: 2 Tablespoons rice vinegar 1 teaspoon sugar 1 teaspoon fish sauce 1/8 teaspoon red pepper flakes 1-1/2 Tablespoons peanuts, minced 2 Tablespoons chopped cilantro
For fritters: 1/2 lb. medium shrimp, peeled and deveined Kernels from 1 ear of corn 1 small onion, chopped 1 egg white 1/2 teaspoon sugar 1/4 teaspoon salt Dash of cayenne pepper 1/3 cup cornmeal 1/4 cup peanut oil for frying
For sauce: Combine all ingredients in a small bowl and mix to blend.
For fritters: Add shrimp, corn and onion to a food processor and process just until blended. Transfer to a bowl and add egg white, sugar, salt, cayenne pepper and cornmeal, mixing just until blended. Let stand for 30 minutes. Heat the oil in a heavy skillet over medium heat. When hot, drop batter by Tablespoons into the oil. Do not crowd the pan. Fry until browned on both sides. Drain on paper towels and serve immediately.