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                             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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