Ingredients
275g tinned or frozen sweetcorn
1 tbsp kaffir lime leaves (finely sliced)
2 tbsp Mai Siam Fish Sauce
1 heaped tsp Mai Siam Red Curry Paste
1 tsp Mai Siam Palm Sugar or brown sugar
2 tbsp cornflour or potato starch
vegetable oil for frying
1 egg
Mai Siam Sweet Chilli Sauce (mixed with some chopped red onion and cucumber)
Cooking Method
Step 1
Drain or defrost the sweetcorn, depending on which one you are using.
Step 2
Place 2/3rds of the sweetcorn in a blender together with all ingredients except the frying oil. Tip out into a large bowl and mix in remaining whole kernels of sweetcorn.
Step 3
Heat wok or frying pan and add about 3-4 tablespoons vegetable oil and heat gently. Spoon a rounded tablespoon of the mixture into the hot oil.
Step 4
Cook about 8 - 10 fritters at a time, and turn them over to cook on both sides.
Step 5
Drain on kitchen paper and keep warm. Continue cooking spicy corn cakes, using up all the mixture.
Step 6
Serve with Mai Siam Sweet Chilli Sauce mixed with finely chopped red onion and cucumber.
Step 7
Makes about 12 fritters
