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Fried corn cakes
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| Artist: |
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| Categories: |
Appetizers, Asian, Cakes, Cereals, Chinese, Corn, Desserts, Ethnic, Fried, Pastry, Vegetables |
| Yield: |
1 |
| Rating: |
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Ingredients:
| 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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Procedures:
| 1 | Mix together the corn, egg, curry paste, rice flour, soy sauce and 1 teaspoon salt. | | 2 | Shape the mixture with your hands to form circular cakes about 1 inch in diameter. | | 3 | Dip the cakes in the wheat flour and then fry immediately in the very hot oil. | | 4 | (do not fry more than 6 to 8 cakes at a time or they will not cook properly). | | 5 | To make the sauce, bring to a boil the vinegar, water sugar, salt and chili. | | 6 | Let it cool. | | 7 | Pound the peanuts and add to the cooled mixture. | | 8 | Lastly, add the cucumber |
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