Fried corn cakes

Fried corn cakes
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Fried corn cakes ingredients

  • 2 c Sweet corn kernels
  • 1 Egg
  • 1 T Yellow curry paste
  • 2 To 3 tablespoons rice flour
  • 2 T Light soy sauce
  • 1 t Salt
  • 3 T Wheat flour
  • 2 c Vegetable oil
  • SAUCE
  • 4 T Vinegar
  • 4 T 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 t Ground cinnamon
  • 1 t Salt
  • 1⁄2 t Ground cloves
  • 1 T Chopped lemon grass
  • 2 T Chopped shallots
  • 1 T Chopped garlic
  • 1 T Yellow curry powder

Cooking Fried corn cakes

1. Mixi together the corn, egg, curry paste, rice flour, soy sauce and 1 teaspoon salt.
2. Shape the mixture with your hands to form circular cakes about 1 inch in diameter.
3. 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).
4. To make the sauce, bring to a boil the vinegar, water sugar, salt and chili.
5. Let it cool.
6. Pound the peanuts and add to the cooled mixture.
7. Lastly, add the cucumber.

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