Thai Sweet Corn Cakes With Hot And Sweet Dip

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

• Corn Kernels
• Thai Red Curry Paste
• 2 cups Corn kernels crushed
• 2 teaspoons Soy sauce
• 1/2 cup Cornflour/ corn starch
• to taste Salt
• to deep fry Oil
• 1 tablespoon Hot and sweet dip
• 3/4 cup Sugar
• 2 tablespoons Vinegar
• to taste Salt
• 2 tablespoons Thai red curry paste

Method

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.
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.
3. Deep-fry in hot oil on medium heat till golden brown and crisp. Drain on an absorbent paper.
4. Serve hot with the hot and sweet dip.

Nutrition Info