← Nouns Cooking · Thai

Ingredients

• 400 g sweetcorn kernels (fresh or thawed frozen), patted dry
• 1 tbsp vegetarian red curry paste
• 1 Eggs
• 60 g Rice flour
• 2 tbsp Cornflour (cornstarch)
• ½ tsp Salt
• 5 Makrut (kaffir) lime leaves, very finely shredded
• 500 ml oil, for frying
• 4 tbsp sweet chilli sauce, to serve

Method

1. Lightly crush about a third of the corn with a fork or a quick pulse in a food processor, so the batter holds together.
2. Mix all the corn with the curry paste, egg, both flours, salt and lime leaves into a thick, sticky batter. Add 1–2 tbsp cold water only if it looks dry.
3. Heat 3 cm of oil in a wok or deep pan to 180°C (350°F), when a drop of batter sizzles straight away.
4. Drop in heaped tablespoons of batter, flattening them slightly, and fry in batches for 3–4 minutes, turning once, until deep golden and crisp. Drain on paper.
5. Serve hot with sweet chilli sauce for dipping.

Tips

• Most red curry pastes contain shrimp paste; use a vegetarian one to keep this vegetarian, and check it is gluten-free.
• Contains egg.

Sources

Written in our own words after cross-checking these recipes:

Hungry in Thailand 196 Flavors Marion's Kitchen