Asian Corn Fritters

½ cup coarsely chopped sweet onion

¼ cup coarsely chopped garlic

2 teaspoons ground coriander

1 teaspoon cayenne pepper

1 teaspoon ground black pepper

2 teaspoons salt

3 tablespoons sweetened condensed milk

3 cups fresh corn kernels, roughly mashed

1 cup chopped fresh chives

½ cup frozen peas

¼ cup white rice flour

2 tablespoons all-purpose flour

1 egg, beaten

¼ cup water

½ cup chopped raw shrimp

3 tablespoons thinly sliced red chile pepper

4 cups vegetable oil for frying

Combine the onion, garlic, ground coriander, cayenne pepper, black pepper, salt, and sweetened condensed milk in the work bowl of a food processor, and pulse 4 to 5 times, until the mixture forms a smooth paste.

Scoop the spice paste into a large bowl, and stir in the corn, chives, peas, rice flour, all-purpose flour, egg, water, shrimp, and red chile pepper. Mix together to form a thick batter.

Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).

Drop batter about 1/4 cup at a time into the hot oil, and fry 2 to 3 minutes per side until golden brown. Remove the fritters from the hot oil, and drain on paper towels.