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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)
Place a 1 cup of the corn kernels into the bowl of a food processor. Blend to a smooth-ish paste. Transfer the mixture to a large bowl and fold through the remaining corn kernels, red curry paste, eggs, makrut lime leaves, rice flour, fish sauce and salt. Mix until well combined.
Pour enough oil to fill a wok or deep saucepan about a third of the way up. Heat over high heat until the oil reaches 160C/320F, or when a wooden spoon dipped into the oil forms small bubbles. Using your hands, form small balls of the corn mix and place into the hot oil. Cook for 2-3 minutes or until golden and crisp. Drain on paper towel and sprinkle with a little extra salt.
Serve with your choice of dipping sauce.
I find it all very good..and I want to learn it...got the cookbook