Bakwan Jagung (Corn Fritters) with Chili and Shrimp Paste

In a large bowl, combine corn kernels, all-purpose flour, rice flour, egg, chopped green onions, red chili, minced garlic, shallot, shrimp paste (if using), ground coriander, turmeric powder, salt, and black pepper.

Gradually add water, mixing until a thick batter forms. The consistency should be thick enough to hold its shape when dropped from a spoon.

Heat vegetable oil in a frying pan or wok over medium heat. The oil should be deep enough for the fritters to float.

Once the oil is hot, carefully drop spoonfuls of the batter into the oil, being careful not to overcrowd the pan. Fry in batches.

Fry for 3-4 minutes per side, or until golden brown and crispy.

Remove the fritters with a slotted spoon and place them on a plate lined with paper towels to drain excess oil.

Prepare the dipping sauce by combining soy sauce, chili garlic sauce, and lime juice in a small bowl.

Serve the bakwan jagung hot with the dipping sauce.