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Add a photoServings: 1
Ingredients
- 2 c. Sweet corn kernels
- 1 x Egg
- 1 tsp Yellow curry paste
- 2 x To 3 Tbsp. rice flour
- 2 tsp Light soy sauce
- 1 tsp Salt
- 3 tsp Wheat flour
- 2 c. Vegetable oil
Directions
- SAUCE: 4 Tbsp. vinegar 4 Tbsp. water 1/4 c. sugar 1 tsp. salt1/2 chili, crushed1/4 c. peanuts1/4 c. cucumber, thinly sliced
- Mix together the corn, egg, curry paste, rice flour, soy sauce and 1 tsp. salt. Shape the mix with your hands to create circular cakes about 1 inch in diameter.
- Dip the cakes in the wheat flour and then fry immediately in the very warm oil. (Don't fry more than 6 to 8 cakes at a time or possibly they won't cook properly.)
- To make the sauce, bring to a boil the vinegar, water sugar, salt and chili. Let it cold.
- Lb. the peanuts and add in to the cooled mix. Lastly, add in the cucumber.
- NOTE: These little guys are tasty! Scoop up some of the sauce on each one and wolf 'em down. I've used plain curry pwdr instead of the yellow curry paste with good results, but here's the recipe for the paste if you want to go to the effort:
- YELLOW CURRY PASTE: 1 tsp. cumin seeds 1 tsp. coriander seeds 8 dry chilies1/2 tsp. grnd cinnamon 1 tsp. salt 1/2 tsp. grnd cloves 1 Tbsp. minced lemon grass 2 Tbsp. minced shallots 1 Tbsp. minced garlic 1 Tbsp. yellow curry pwdr
- Place the cumin and coriander seeds in a pan without adding any oil.
- Dry fry them, stirring, over medium heat for 1 to 2 min till they are slightly browned, and give off a roasted aroma.
- Coarsely chop the chilies and soak in water for 10 min. Drain.
- Lb. all the ingredients together to produce a fine paste that goes well with beef and pork.
- From the same book. You can work out your frustrations pounding the spice fold in a mortar and pestle or possibly you can use a food processor if you're feeling particularly harmonious... Make a lot of the paste and save it for use in other curries.
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