*  Exported from  MasterCook  *
 
                              FRIED CORN CAKES
 
 Recipe By     : 
 Serving Size  : 1    Preparation Time :0:00
 Categories    : Thai                             Appetizers
                 Ceideburg 2
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    2       c            Sweet corn kernels
    1                    Egg
    1       tb           Yellow curry paste
    2                    To 3 tablespoons rice flour
    2       tb           Light soy sauce
    1       t            Salt
    3       tb           Wheat flour
    2       c            Vegetable oil
                         -----SAUCE-----
    4       tb           Vinegar
    4       tb           Water
      1/4   c            Sugar
    1       t            Salt
      1/2                Chili, crushed
      1/4   c            Peanuts
      1/4   c            Cucumber, thinly sliced
                         -----YELLOW CURRY PASTE-----
    1       t            Cumin seeds
    1       t            Coriander seeds
    8                    Dried chilies
      1/2   ts           Ground cinnamon
    1       t            Salt
      1/2   ts           Ground cloves
    1       tb           Chopped lemon grass
    2       tb           Chopped shallots
    1       tb           Chopped garlic
    1       tb           Yellow curry powder
 
   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 to 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 little guys are tasty!  Scoop up some of
   the sauce on each one and wolf 'em down.  I've used
   plain curry powder instead of the yellow curry paste
   with good results, but here’s the recipe for the paste
   if you want to go to the effort:
   
   Place the cumin and coriander seeds in a pan without
   adding any oil. Dry fry them, stirring, over medium
   heat for 1 to 2 minutes until they are slightly
   browned, and give off a roasted aroma.
   
   Coarsely chop the chilies and soak in water for 10
   minutes.  Drain. Pound all the ingredients together to
   produce a fine paste which goes well with beef and
   pork.
   
   From the same book.  You can work out your
   frustrations pounding the spice mix in a mortar and
   pestle or you can use a food processor if you're
   feeling particularly harmonious...  Make a lot of the
   paste and save it for use in other curries.
   
   Posted by Stephen Ceideburg April 1 1990.
  
 
 
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