2 cup Sweet corn kernels
1 Egg
1 tbsp Yellow curry paste
2 To 3 tablespoons rice flour
2 tbsp Light soy sauce
1 tsp Salt
3 tbsp Wheat flour
2 cup Vegetable oil
SAUCE
4 tbsp Vinegar
4 tbsp Water
1/4 cup Sugar
1 tsp Salt
1/2 Chili, crushed
1/4 cup Peanuts
1/4 cup Cucumber, thinly sliced
YELLOW CURRY PASTE
1 tsp Cumin seeds
1 tsp Coriander seeds
8 Dried chilies
1/2 tsp Ground cinnamon
1 tsp Salt
1/2 tsp Ground cloves
1 tbsp Chopped lemon grass
2 tbsp Chopped shallots
1 tbsp Chopped garlic
1 tbsp Yellow curry powder
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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.
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.
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