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Fried Corn Cakes

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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: FRIED CORN CAKES
 Categories: Thai, Appetizers, Ceideburg 2
      Yield: 1 Batch
 
      2 c  Sweet corn kernels
      1    Egg
      1 tb Yellow curry paste
      2    To 3 tablespoons rice flour
      2 tb Light soy sauce
      1 ts Salt
      3 tb Wheat flour
      2 c  Vegetable oil

MMMMM---------------------------SAUCE--------------------------------
      4 tb Vinegar
      4 tb Water
    1/4 c  Sugar
      1 ts Salt
    1/2    Chili, crushed
    1/4 c  Peanuts
    1/4 c  Cucumber, thinly sliced

MMMMM---------------------YELLOW CURRY PASTE--------------------------
      1 ts Cumin seeds
      1 ts Coriander seeds
      8    Dried chilies
    1/2 ts Ground cinnamon
      1 ts 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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