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Corn Fritters Base Ayam-Style Kecap
🇮🇩 Indonesian Vegetarian

Corn Fritters Base Ayam-Style Kecap

🇮🇩 Indonesian

High heat, big flavour: corn fritters base seared with aromatics and a shiny sauce that clings to every bite. 17 minutes of mostly hands-off cooking.

Prep 10 min Cook 7 min Serves 3 Easy

Ingredients

  • Saltto taste
  • Bell Pepper1, sliced
  • Spring Onions3, cut into batons
  • Shallots4 cloves, minced
  • Ground Coriander1 tsp
  • Coconut Oil2 tbsp
  • Corn Fritters Base400 g corn
  • Sweet Soy Sauce2 tbsp

Optional extras

  • Fresh Cilantrohandful, to finish

Instructions

  1. 1

    Get your wok ripping hot and add the Coconut Oil — it should shimmer instantly.

  2. 2

    Toss in the shallots and ground coriander for 15 seconds, no longer, so they perfume the oil without burning.

  3. 3

    Add the corn fritters base and stir-fry hard, keeping everything moving until just cooked through.

  4. 4

    Throw in the bell pepper and spring onions, then splash in the sweet soy sauce around the edge of the wok.

  5. 5

    Toss twice more, kill the heat, and serve immediately over steamed rice — a stir-fry waits for no one.

Chef's tip

Taste and adjust the salt at the end; sauces concentrate as they reduce.

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