Sanjeev Kapoor

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Thai Sweet Corn Cakes With Hot And Sweet Dip

Sweet corn cakes spiced with Thai red curry paste, served with hot and sweet dip.

This is an exclusive website recipe.

Preparation Time : 11-15 minutes

Cooking time : 16-20 minutes

Servings : 4

Thai Sweet Corn Cakes With Hot And Sweet Dip

Main Ingredients

Cake,

Cuisine

Thai

Course

Starter

Level Of Cooking

Easy

Calories

1777

Carbohydrates

125.5

Protein

22.7

Fat

45.7

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Ingredients

  • Cake
  • 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

Method

Step 1


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.

Step 2


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.

Step 3


Deep-fry in hot oil on medium heat till golden brown and crisp. Drain on an absorbent paper.

Step 4


Serve hot with the hot and sweet dip.

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