Ingredients for Queen of Pulse Fritters with Sweet Chilli Sauce
- Fritters:
- 200 g (1 cup) green mung beans
- 1 egg
- 3/4 tsp baking powder
- 3 large spring onions, chopped
- large handful coriander leaves, chopped
- 2-3 fresh red chillies, chopped
- 4 cloves garlic, chopped
- 5 small fresh lemongrass leaves chopped or 1 tsp paste
- 1 tsp palm sugar, grated
- 2 tbsps lemon juice
- 1 tsp salt
- Sweet chilli dip:
- 1 red chilli, finely chopped
- 25 mls water
- pinch cornflour
- pinch salt
- 75 ml rice wine vinegar
- 150 g caster sugar
- 2 tsps fish sauce
- 1/2 garlic clove, crushed
- 1 tsp fresh ginger, grated
Cooking Instructions for making Queen of Pulse Fritters with Sweet Chilli Sauce
Beans: First wash thoroughly until the water runs clear. Rinse and soak the beans for at least 4 hours but preferably overnight. They will double in size so make sure they have plenty of water. Rinse again.
Dip: Mix the water and cornflour together to dilute the cornflour. Place all the remaining ingredients in a saucepan and bring to the boil. Once boiling, whisk in the water and cornflour solution and boil for another 1-2 minutes until it thickens, then remove from the heat and leave to cool.
Beans: Drain and grind the beans to a coarse mixture. Add the remaining ingredients and mix thoroughly.
If frying, the mixture should be quite sloppy. Heat a pan with oil and place a spoonful of the mixture in the hot oil. When brown, flip over and cook on the other side. Drain on absorbent paper.
If baking, preheat the oven to 200 degrees C. Add a little flour to make the mixture a little firmer, mould into rounds and place on a lined baking tray. Spray with a little oil and bake at 200 degrees C for 12-15 minutes, flip and bake for a further 12-15 minutes on the other side.
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