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Categories:
flour Red Curry soy sauce sugar lime beans sweetcorn salt eggs fresh white breadcrumbs vegetable oil hoisin sauce brown sugar sesame oil
Viewed: 40 - Published at: 7 years agoIngredients
- 250 g self-raising flour
- 3 tablespoons Thai red curry paste
- 2 tablespoons light soy sauce
- 2 tablespoons sugar
- 2 kaffir lime leaves, finely shredded
- 12 beans, trimmed, finely chopped and blanched (fine french)
- 340 g sweetcorn, drained (can)
- salt & freshly ground black pepper
- 2 medium eggs
- 30 g fresh white breadcrumbs
- vegetable oil (for deep frying)
- 2 tablespoons hoisin sauce
- 1 tablespoon brown sugar (soft light)
- 1 tablespoon sesame oil
Method
- Place the flour in a bowl, make a well in the centre, then add the curry paste, soy sauce and the sugar together with the shredded kaffir lime leaves, french beans and sweetcorn.
- Season to taste with salt and pepper, then beat 1 of the eggs and add to the mixture.
- Stir in with a fork adding 1-2 tablespoons of cold water to form a stiff dough.
- Knead lightly on a floured surface and form into ball.
- Divide the mixture into 16 pieces and shape into small balls, then flatten to form cakes about 1 cm thick and 7.5 cm in diameter.
- beat the remaining egg and pour into a shallow dish.
- Dip the cakes first in a little beten egg, then in the breadcrumbs until lightly coated.
- Heat the oil in either a wok or deep-fat fryer to 180C/350F and deep-fry the cakes for 2-3 minutes or until golden brown in colour.
- Using a slotted spoon, remove and drain on absorbent kitchen paper.
- Meanwhile, blend the hoisin sauce, sugar, 1 tablespoon of water and the sesame oil together until smooth and pour into a small bowl.
- Serve immediately with the sweetcorn cakes, cucumber slices and spring onions, sliced diagonally.
