Corn and prawn fritters

Ingredients (serves 4):
150g medium-sized prawns, shelled, deveined and chopped
2 ears of Pasar sweet corn, peeled
2 shallots, peeled and chopped
1 tbsp chopped spring onions
1 red chilli, sliced or chopped
300g flour
1 tsp baking powder
375ml water
Oil for deep-frying
Salt, to taste
Pepper, to taste

Method:
1.Sift flour and baking powder into a bowl. Add salt and pepper. Slowly stir in water to obtain a thick batter (the batter should slowly drip off the spoon).
2. Add prawns, shallots, sweet corn, spring onions and chilli to the batter, and stir until well mixed.
3. Heat oil in a wok over medium-high heat. Drop 1 tablespoon of batter into the oil and fry in batches for about 4 to 5 minutes until golden brown. Remove fritters from heat and drain on paper towel. Serve with chilli sauce or tomato ketchup.

Tips:
To remove the kernels from the cob - hold it upright and cut the kernels straight down with a sharp knife.

Recipe source: Today newspaper (6 Jul 2006)