Thai Fried Corn Cakes

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Thai Fried Corn Cakes

 

2 cups sweet corn kernels

1 egg

1 tablespoon yellow curry paste

2 to 3 tablespoons rice flour

2 tablespoons light soy sauce

1 teaspoon salt

3 tablespoons wheat flour

2 cups vegetable oil

 

Sauce:

4 tablespoons vinegar

4 tablespoons water

1/4 cup sugar

1 teaspoon salt

1/2 chile, crushed

1/4 cup peanuts

1/4 cup cucumber, thinly sliced

 

 

Yellow Curry Paste:

1 teaspoon cumin seeds

1 teaspoon coriander seeds

8 dried chiles

1/2 teaspoon ground cinnamon

1 teaspoon salt

1/2 teaspoon ground cloves

1 tablespoon chopped lemon grass

2 tablespoons chopped shallots

1 tablespoon chopped garlic

1 tablespoon yellow curry powder

 

Mix together the corn, egg, curry paste, rice flour, soy sauce and 1 teaspoon

salt. Shape the mixture with your hands to form circular cakes about 1 inch in

diameter.

Dip the cakes in the wheat flour and then fry immediately in the very hot oil.

(Do not fry more than 6 to 8 cakes at a time or they will not cook properly.)

To make the sauce, bring to a boil the vinegar, water sugar, salt and chile. Let

it cool.

Pound the peanuts and add to the cooled mixture. Lastly, add the cucumber.