Thai Sweet Corn Cakes With Hot And Sweet Dip Recipe Card
Corn was indigenous to America, but is now grown throughout the world. It is used as a vegetable, briefly boiled or roasted or eaten with butter. And it would also interest you to know that the favourite popcorn, made by popping the small corn kernels, is a wholesome cereal food and is easily digested. Besides this, corn sees its use in various other ways – salads, soups, subzis and even sweets too!
Ingredients for Thai Sweet Corn Cakes With Hot And Sweet Dip Recipe
Thai Red Curry Paste
Corn kernels crushed 2 cups
Soy sauce 2 teaspoons
Cornflour/ corn starch 1/2 cup
Salt to taste
Oil to deep fry
Hot and sweet dip 1 tablespoon
Sugar 3/4 cup
Vinegar 2 tablespoons
Salt to taste
Thai red curry paste 2 tablespoons
To make the hot and sweet dip, place the sugar with vinegar in a non-stick pan. Cook till the mixture becomes thick. Cool slightly and add red chilli flakes and salt. Mix well. Allow to stand for at least six hours before using.
To make the cake, mix together the corn kernels, red curry paste, soy sauce, cornflour and salt in bowl. Heat sufficient oil in a kadai. Grease your palms with oil and divide the corn mixture into equal portions. Roll into balls and flatten.
Deep-fry in hot oil on medium heat till golden brown and crisp. Drain on an absorbent paper.
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