Sweet corn cakes

Posted on June 22, 2009. Filed under: Snacks | Tags: , , , |

A crispy deep-fried corn starter flavoured with Thai curry paste and soya sauce.

Cooking Time : 20 min.
Preparation Time : 10 min.

Makes 10 to 18 Cakes.

Main Recipe
2 cups tender raw sweet corn kernels

2 tablespoons red curry paste

1 tablespoon soya sauce
4 to 5 tablespoons rice flour
salt to taste
oil for deep frying
1. Lightly crush the sweet corn in a blender.
2. Add the red curry paste ans soya sauce.
3. Bind this with the rice flour.
4. Using lightly oiled hands, form the batter into small patties and deep fry in hot oil.
5. Serve hot with a dip or relish of your choice.
If sweet corn is not available, use regular corn.
Adjust the amount of Thai curry paste to suit your taste.


Preparation Time : 10 min.

Makes 1 cup.

10 red chilles, soaked in warm water for 10 minutes and drained
1 onion, chopped
4 clove garlic , peeled
1 tablespoon ginger , grated
2 stalks lemon grass
6 stalks coriander
1 tablespoon ground coriander
2 tablespoons ground cumin
1/2 tablespoon white pepper
1/2 teaspoon salt

1. Grind all the ingredients to a paste in a mortar or a food processor using a little water.
2. Store in an airtight container (for upto 1 month). Alternatively, freeze for upto 3 months.
3. Use as required.
To obtain a bright red curry paste, use red Kashmiri chillies as far as possible

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