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1 C. all-purpose flour

1 1/2 tsp. baking powder

2 eggs about

1 C. cold water

1 garlic clove, very finely chopped

3 scallions, trimmed and very finely chopped

1 cup peeled small shrimp, chopped

1/2 C. canned corn - drained

vegetable oil for frying

Salt and Pepper

Chopped small shrimps and corn, combined in a light batter, dropped into hot fat - make tasty patties Sift the flour, baking powder and 1/2 teaspoon salt into a bowl. Add the eggs and half the water and beat to make a smooth batter, adding extra water to give the consistency of heavy cream. Add the garlic and scallions. Cover and leave for 30 minutes. Stir the small shrimp and corn into the batter. Season with pepper. Heat 2-3 tablespoons of oil in a wok. Drop tablespoonfuls of the batter into the wok and cook over a medium heat until bubbles rise and the surface just sets. Flip the patties over and cook the other side until golden brown. Drain on paper towels. Cook the remaining batter in the same way, adding more oil to the wok if required. Garnish and serve at once.

037 - 01-25-2003