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Categories:
sweet corn kernels egg yellow curry rice flour soy sauce salt flour vegetable oil vinegar water sugar salt peanuts cucumber cumin seeds coriander seeds chilies ground cinnamon salt ground cloves Lemon grass chopped shallots garlic curry powder yellow
Viewed: 66 - Published at: 9 years agoIngredients
- 2 cups sweet corn kernels
- 1 egg
- 1 tablespoon yellow curry paste
- 2 tablespoons rice flour up to 3
- 2 tablespoons light soy sauce
- 1 teaspoon salt
- 3 tablespoons wheat flour
- 2 cups vegetable oil
- 4 tablespoons vinegar
- 4 tablespoons water
- 1/4 cup sugar
- 1 teaspoon salt
- 1/2 chili crushed
- 1/4 cup peanuts
- 1/4 cup cucumber thinly sliced
- 1 teaspoon cumin seeds
- 1 teaspoon coriander seeds
- 8 dried chilies
- 1/2 teaspoon ground cinnamon
- 1 teaspoon salt
- 1/2 teaspoon ground cloves
- 1 tablespoon lemon grass chopped
- 2 tablespoons shallots chopped
- 1 tablespoon chopped garlic
- 1 tablespoon curry powder yellow
Method
- 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 than 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.
- For the curry paste, toast the cumin and coriander seeds in a hot skillet for about 1 minute. Grind toasted seeds in spice grinder. Combine remaining ingredients in food processor and puree.
- 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:
