Traditional Thai Sweetcorn Cakes are a true Thai street food favourite, you’ll find these everywhere in Thailand. We wanted to bring them to you which is why they’re available on our delicious menu.
If served the traditional Thai way, these aren’t usually spicy but if you prefer something with a kick then please feel free, as always, to adapt to your own taste (although this may take away the taste of the subtle sweetcorn!)
- 340g sweetcorn
- 150g plain flour
- 1 tbsp finely chopped lime leaf
- 1 tbsp red curry paste (store bought or made from scratch from the recipe below*)
- 1 tsp sugar
- 1 tsp soy sauce
- Cooking oil
Curry Paste Ingredients*:
- If making your own curry paste, place the ingredients in a pestle & mortar and crush into a paste. Alternatively, place the curry paste ingredients into a food processor and mix.
- In a large bowl, mix the plain flour, sweetcorn and curry paste until it becomes a sticky consistency.
- Add the lime leaves and mix well.
- Heat the oil in a pan on medium heat. To test if it’s hot enough, place a wooden spoon in the oil, if bubbles appear then it’s ready.
- Roll the mixture into small balls.
- Carefully drop the corn cakes into the hot oil. When the corn cakes are cooked, they will float to the surface of the pan.
- Serve with sweet chilli sauce.
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