Fried Sweet Corn With Chicken Or Pork / Kowpohd Song Kreu-Ang

Preparation time: 20 minutes
Standing time: 1 hour to 4-5 hours
Cooking time: 3-4 minutes

1 person	4 persons	Ingredients:
3g	12g	Fresh coriander roots - cut into ½ cm cubes if desired, as it makes the pounding easier or leave root whole! (Substitute powdered coriander ½ or 2 teaspoons)
½ teaspoons	2 teaspoons	White peppercorns
3 cloves	12 cloves	Garlic - peeled
80g	320g	Minced chicken or pork
1 tablespoon	1	Beaten egg
1 tablespoon	4 tablespoons	Oyster Sauce
1 tablespoon	4 tablespoons	Mushroom sauce
1 teaspoon	4 teaspoons	White sugar
1 tablespoon	4 tablespoons	Corn flour
60g	240g	Fresh sweet corn or tinned sweet corn
½ liter	2 liters	Oil for deep-frying
		Sweet and sour sauce, plum sauce, or honey for dipping.

Method:

1. Mix coriander root, white pepper and garlic in a mortar. Pound to a paste.
2. In a separate bowl mix together chicken (pork), egg, oyster sauce, mushroom sauce and sugar.
3. Add corn flour and mix in well.
4. Mix in sweet corn.
5. Mix in the herbs from the mortar very well. Leave to stand for one hour in the kitchen, or inside the refrigerator. Minimum one hour. 4-5 hours is even better.
6. Heat oil for deep-frying. When hot turn the heat to low medium.
7. Use one tablespoon of the mixture per flat pattie. Drop into the oil and cook until golden-red flipping them over all the time.
8. Drain on absorbent paper to remove excess oil.
9. Serve on a plate around a small dish of sweet and sour sauce, plum sauce or honey.
10. Garnish as desired.

For Vegetarians

Instead of chicken or pork, add a combination of any of the following ingredient up to 60 g per person:

• Carrots - peeled and cut into 1/2 cm rounds
• Baby corn - cut into 3 mm rounds
• Firm tofu - cut into 1/2 cm by 2 cm piece

Instead of corn flour use 1 or 4 tablespoons of sticky rice flour or cassava flour.