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
Mai Siam Sweet Chilli Sauce (mixed with some chopped red onion and cucumber)
Drain or defrost the sweetcorn, depending on which one you are using.
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.
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.
Cook about 8 - 10 fritters at a time, and turn them over to cook on both sides.
Drain on kitchen paper and keep warm. Continue cooking spicy corn cakes, using up all the mixture.
Serve with Mai Siam Sweet Chilli Sauce mixed with finely chopped red onion and cucumber.
Makes about 12 fritters