Corn Fritters with Chilli Jam

‍Method

Make the chilli jam first

1. First, prepare all ingredients as described in the ingredients list.
2. Place the chillies, red onion, peppers, lemongrass, ginger and garlic into a magimix and blend until you have a fairly smooth paste.
3. Heat the oil in a heavy-based saucepan on high until hot and then add the content of the blender into the pan, being careful as it may spit. Cook the spice paste, on a medium heat for 5 minutes to reduce excess liquid.
4. Add in the sugar (90g to start) stirring fairly regularly to ensure the sugar is evenly caramelising and not catching on the base of the pan. This will take approximately 25 minutes. The colour will change to a slightly darker brown/red, at this point, you will add in the fish sauce and tamarind and taste for seasoning. 
5. Add more fish sauce for a saltier flavour, tamarind for that tangy tartness and sugar if the chillies are overpowering. It is ready when it has thickened and you are happy with the flavour profile
6. Store in an airtight jar in the fridge for up to 2 weeks.

Make the corn fritters

1. First, prepare all ingredients as described in the ingredients list.
2. Add 2 kernels worth of corn into a blender, add in the eggs, and soy sauce, and blend until you have a smooth paste/liquid.
3. Pour your corn batter into a bowl, stir through the remaining corn kernels, chilli, keffir lime leaves, coriander and ginger. 
4. You can either shallow fry these by adding 1 cm oil in the base of a frying pan, creating a flatter rounder fritter, cooking for approximately 2 minutes on each side, removing and placing on a paper towel lined plate to soak up any excess oil or;
5.  If deep frying, heat the oil to 160C. You can spoon a scant tbsp per fritter into a pan of oil and deep fry them creating ball like fritters (never fill your pan with oil more than ½ full and do not overcrowd the pan). Use a slotted spoon to turn them during cooking, they will take approximately 2 minutes on each side. They are cooked when they are golden brown and crisp. Remove from the oil and place on a plate with a paper towel to soak any excess oil, sprinkle with salt when hot.