Asian Recipes - Thai Corn Cake Recipe

Ingredients

• 3 cups/750 ml corn kernels, fresh or frozen

• 1 lb/500 g small shrimp, coarsely chopped

• 1/4 cup/60 ml cornstarch

• 1/2 cup/125 ml flour

• 4 large eggs, beaten

• Vegetable oil for shallow frying

• Sprigs of fresh coriander and cucumber relish fro garnish

Spice Paste:

• 1 tsp/5 ml peppercorns

• 2 to 3 coriander roots

• 2 to 3 cloves garlic, minced

• 1 tbsp/15 ml palm sugar

• 2 tsp/10 ml salt

Seasoning:

• 2 to 3 tbsp/30 to 45 ml fish sauce

Serves 4

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Method:

1. Using a mortar and pestle or a small blender or food processor, pound or grind the spice paste ingredients in the order given until they form a coarse paste. Have all the remaining ingredients prepared and at hand. Preheat oven to 150F/65C.

2. Combine the spice paste with the remaining ingredients and seasoning, in the order given (except for the oil), to make a thick batter.

3. In a large, deep frying pan, heat enough oil for shallow frying (about 1 in/2.5 cm deep). When the oil is hot, begin frying the batter by the tablespoonful, cooking no more than 3 to 5 corn cakes at a time. Turn the corn cakes over as they brown on each side.

4. When the cakes are golden brown on both sides, use a slotted spoon to transfer them to a plate lined with paper towel. Keep them warm in the oven.

5. Serve the corn cakes warm, garnished with fresh coriander and accompanied by cucumber relish.