Spicy Fish Fritters (Perkedel Ikan)

500g boneless fish fillets
4 green shallots, sliced
2 cloves garlic, chopped
2 tsp root ginger, chopped

1 tbsp soy sauce
2 tsp sweet soy sauce (kecap manis)
1 egg
1 tbsp cornflour
Cooking oil

Dipping Sauce:

1 tbsp sweet soy sauce
2 tbsp soy sauce
1/2 tsp sambal ulek

Combine shallots, garlic, ginger; fish, soy sauce, kecap manis, egg and cornflour in a food processor. Process until mixture comes together and is smooth.

Using wet hands shape mixture into small patties. Mixture tends to be wet so cover with plastic wrap and let stand for 30 minutes to 1 hour in the refrigerator.

Heat oil in a non-stick frying pan or wok. Cook patties for 1-2 minutes each side or until golden. Combine ingredients for dipping sauce in a small dish. Serve fritters with dipping sauce.