How to make 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 a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Corn Kernels (मकई के दाने), Thai Red Curry Paste (थाई रेड करी पेस्ट)

Cuisine : Thai

Course : Snacks and Starters

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Thai Sweet Corn Cakes With Hot And Sweet Dip

Hindi: makai
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!

For more recipes related to Thai Sweet Corn Cakes With Hot And Sweet Dip checkout Corn Bhel, Corn Pancakes, Sweet Corn Crunch Cake, Corn Pakora . You can also find more Snacks and Starters recipes like Baby Corn Paneer Ke Pakode, Matar Paneer Burger, Paneer Lifafa, Makke Ki Papdi Chaat .

Thai Sweet Corn Cakes With Hot And Sweet Dip Recipe Card

Thai Sweet Corn Cakes With Hot And Sweet Dip
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Prep Time : 11-15 minutes

Cook time : 16-20 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Thai Sweet Corn Cakes With Hot And Sweet Dip Recipe

  • Corn Kernels

  • 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

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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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.