Corn, shrimp and pepper fritters

2 cups (12 oz/375 g) corn kernels (from about 3 large ears)
1/2 lb (250 g) shrimp (prawns), peeled, deveined and coarsely chopped
2 Shallots, finely chopped
1 small green or red bell Pepper (capsicum), or 1/2 of each, seeded, deribbed and finely chopped
1 fresh small red chili Pepper, seeded and finely minced
2 Cloves Garlic, finely chopped
1 egg
1/4 cup (1 1/2 oz/45 g) all-purpose (plain) Flour
1/4 teaspoon Baking soda (bicarbonate of soda)
1 teaspoon ground coriander
1/2 teaspoon ground Cumin
1 teaspoon Salt
2 tablespoons water
Peanut or Corn oil for frying
Sriracha sauce for dipping, or a squeeze of lime or lemon juice

1. In a food processor fitted with the metal blade, process the corn into a coarse paste. (Do not puree.) Scrape the corn into a large bowl. Add the shrimp, Shallots, bell Pepper, chili, Garlic and egg; mix well. In a small bowl, stir together the Flour, Baking soda, coriander, Cumin, Salt and water. Add to the corn mixture and mix well.
2. In a large, heavy frying pan over medium-high heat, pour in oil to a depth of at least 1 inch (2.5 cm) and heat to about 375?F (190?C) on a deep-frying thermometer. Drop a few generous tablespoonfuls of the corn mixture into the oil, leaving enough space for each fritter to spread. Fry until golden brown and crisp on the underside, about 1 minute. Turn over and continue to fry until brown and crisp on the second side, about 1 minute longer. Using a slotted spoon, transfer the fritters to paper towels to drain. Place on a platter and keep warm while frying the remaining fritters.
3. Serve the fritters hot or at room temperature with Sriracha sauce or lime or lemon juice.