Fried Corn Cakes

* Exported from MasterCook *

FRIED CORN CAKES

Recipe By :
Serving Size : 1 Preparation Time :0:00
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
1 t Salt
3 tb Wheat flour
2 c Vegetable oil
-----SAUCE-----
4 tb Vinegar
4 tb Water
1/4 c Sugar
1 t Salt
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
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.

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
heat for 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.



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