400g (14 oz) frozen corn kernels, thawed
1 tbsp Thai red curry paste
2 eggs, lightly whisked
6 makrut lime leaves, finely shredded
½ cup rice flour (you could also use plain flour)
2 tsp fish sauce
½ tsp sea salt, plus extra for sprinkling
vegetable oil, for deep frying
Marion’s Kitchen Coconut Sriracha or sweet chilli sauce to serve (use my store locator to find out where to buy)
I find it all very good..and I want to learn it...got the cookbook