3    Ears of Corn
- scraped & coarsely chopped
-=OR=- frozen corn
1/2 lb Medium Shrimp
- shelled and deveined,
-  coarsely chopped
1 ts Chopped garlic
1/2 c  Finely chopped shallots
-=OR=- Green onions
1 ts Ground coriander
1/4 ts Ground cumin
2 tb Chopped coriander leaves
2 tb Flour
1 ts Salt
2    Eggs; beaten
Peanut or vegetable oil
- for pan-frying -
Sambal Ulek (chili sauce)
- for dipping -

IN A LARGE BOWL, combine corn, shrimp, garlic, green onions, ground
coriander, cumin, coriander leaves, flour, salt and eggs. Heat a thin layer
of oil in a skillet over medium-high heat. Pour 1/4 cup of corn mixture
into pan. Add as many as will fit into the pan with 1/2-inch of space
between the fritters. Fry until golden brown and crisp; turn. Cook about 1
minute on each side. Remove and drain on paper towels. Keep warm while
frying remaining fritters. Serve hot or at room temperature with sambal
ulek for dipping. Serves 6 with other dishes.