This Indonesian dish is so good that you need to allow about a third for the ‘Knaves of Hearts’ that pass the table as they are being made. The quantities here will make about
Cut the sweetcorn kernels from the cob with a sharp knife. Mix together all the ingredients, except the oil. Cover and refrigerate for at least half a day.
Heat a spoonful of oil in a frying pan and drop in tablespoons of the crab and sweetcorn batter. Fry briskly till brown, then turn and cook the other side. A splatter lid is useful as the kernels may burst whilst cooking. Drain the fritters on paper towel and keep warm until all are cooked. Serve as soon as possible.
© 1996 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.