Fried Corn Cakes

FRIED CORN CAKES

1 Preparation Time :

Categories : Thai Appetizers

Ceideburg 2

Amount Measure Ingredient -- Preparation Method -- -- --

2 c Sweet corn kernels

1 Egg

1 tb Yellow curry paste

2 To 3 tablespoons rice flour

2 tb Light soy sauce

3 tb Wheat flour

2 c Vegetable oil

--SAUCE--

4 tb Vinegar

4 tb Water

1/4 c Sugar

1/2 Chili, crushed

1/4 c Peanuts

1/4 c Cucumber, thinly sliced

--YELLOW CURRY PASTE--

1 t Cumin seeds

1 t Coriander seeds

8 Dried chilies

1/2 ts Ground cinnamon

1 t Salt

1/2 ts Ground cloves

1 tb Chopped lemon grass

2 tb Chopped shallots

1 tb Chopped garlic

1 tb Yellow curry powder

Mix together the corn, egg, curry paste, rice flour,

soy sauce and 1 teaspoon salt. Shape the mixture with

your hands to form circular cakes about 1 inch in

diameter.

Dip the cakes in the wheat flour and then fry

immediately in the very hot oil. (Do not fry more

6 to 8 cakes at a time or they will not cook

properly.)

To make the sauce, bring to a boil the vinegar, water

sugar, salt and chili. Let it cool.

Pound the peanuts and add to the cooled mixture.

Lastly, add the cucumber.

From "Discover Thai Cooking". Pierre Chaslin, Piyatep

Canungmai, Luca Invernizzi Tettoni Times Editions,

Singapore, 1987.

NOTE: These little guys are tasty! Scoop up some of

the sauce on each one and wolf 'em down. I've used

plain curry powder instead of the yellow curry paste

with good results, but here's the recipe for the paste

if you want to go to the effort:

Place the cumin and coriander seeds in a pan without

adding any oil. Dry fry them, stirring, over medium

1 to 2 minutes until they are slightly

browned, and give off a roasted aroma.

Coarsely chop the chilies and soak in water for 10

minutes. Drain. Pound all the ingredients together to

produce a fine paste which goes well with beef and pork.

From the same book. You can work out your

frustrations pounding the spice mix in a mortar and pestle or you can use a food processor if you're

feeling particularly harmonious... Make a lot of the

paste and save it for use in other curries.

Posted by Stephen Ceideburg April 1 1990. - - - - - - - - - - - - - - - - - -