Thai Sweet Corn Cakes With Hot And Sweet Dip Recipe - Sweet corn cakes spiced with Thai red curry paste, served with hot and sweet dip.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Cake ( केक ) ,

Cuisine : Thai

Course : Starter

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Thai Sweet Corn Cakes With Hot And Sweet Dip

Thai food is an original and rich amalgam of aromas, subtle blends of herbs and spices and contrasting textures and tastes. It contains flavours and techniques that are familiar from Chinese, Indian and Japanese cooking, but they have been so skilfully combined and refined that the resulting dishes have a new and exciting character.
Whether searing hot or subtly mild, the guiding principle in Thai cooking is harmony. Fundamentally an aromatic marriage of centuries – old Eastern and Western influences, the chief characteristics being who cooks it, for whom it is cooked, for what occasion and where it is cooked. In short Thai dishes can be extremely personal to the cook, how they are refined for particular tastes, how they befit a special function or festival and where they originate. The cuisine has its roots in a waterborne lifestyle, with aquatic animals, plants and herbs as major ingredients.
Thai cuisine is inextricably interwoven with culture, a mystical mix of fragrant flavours and intriguing history:  given the country’s historical Indian roots - Hindu Buddhism was bought here centuries ago, so many Thai curries are redolent with chillies, garlic, cardamom, cloves, cinnamon, and onions.

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 : Easy

Ingredients for Thai Sweet Corn Cakes With Hot And Sweet Dip

  • 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.

How to make Thai Sweet Corn Cakes With Hot And Sweet Dip

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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