Yield = ?

2 Cups sweet corn kernels
1 Egg
1 T Yellow curry paste
2-3 T rice flour
2 T light soy sauce
1 t salt
3 T wheat flour
2 Cups vegetable oil
—SAUCE—
4 T vinegar
4 T water
1/4 cup sugar
1 t salt
1/2 chili, crushed
1/4 cup peanuts
1/4 cup cucumber, thinly sliced

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 6-8 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. (From “Discover Thai Cooking”. Pierre Chaslin, Piyatep Canungmai, Luca Invernizzi Tettoni Times Editions, Singapore, 1987.)
NOTE: These Thai Fried Corn Cakes are tasty! Scoop up some of the sauce on each one and wolf ‘em down. You can use plain curry powder instead of the yellow curry paste with good results. If you want to make the paste, here’s the recipe: