Ingredients
- 400g frozen corn kernels, thawed
- 1 tbsp Valcom red curry paste
- 2 eggs, lightly whisked
- 5 fresh kaffir lime leaves, finely shredded
- 1/4 cup rice flour
- 1/4 cup plain flour
- 1 teaspoon baking powder
- 2 teaspoon fish sauce. Can replace this with just salt to make it a vegetarian dish
- ½ tsp sea salt, plus extra for sprinkling
- Oil for frying (vegetable, canola or rice bran)
Method
- Place the corn kernels into the bowl of a food processor. Blend to a smooth-ish paste. Transfer the mixture to a large bowl d.
- Fold through the remaining corn kernels, red curry paste, eggs, kaffir lime leaves, rice flour, plain flour, baking powder, fish sauce and salt. Mix until well combined.
- Pour enough oil to fill a wok or deep saucepan about a third of the way up. Heat over high heat until the oil reaches 160C or when a wooden spoon dipped into the oil forms small bubbles.
- Using two spoons, form small balls of the corn mix and place into the hot oil. Cook for 2-3 minutes or until golden and crisp. Drain on paper towel and sprinkle with a little extra salt.
- Serve with your choice of dipping sauce or with a combination of ABC Sweet Soy Sauce andExtra Hot Chilli Sauce
Product used in recipe
- Valcom - Curry Paste Red
- Squid Brand - Fish Sauce
