Spiced Thai Corn Cakes Recipes

Steps:

• Combine all ingredients except for the oil, mixing well.
• Set aside for about 10 minutes to allow the baking powder to become activated Heat oil in large pan or flat-bottomed wok over medium to high heat.
• Drop large teaspoonfuls of corn mixture into the oil.
• Allow to fry about 3 minutes each, until golden, turning once or twice.
• Remove corn cakes from oil and place on paper or cloth towel to wick excess oil away.
• Arrange on plate and serve.

Steps:

• Cut the fish into chunks, put in your food processor with the rest of the ingredients, except the oil, and blend using the on/off technique until you have a minced texture but not a paste.
• Remove from the food-processor bowl to another dish.
• Take approx a dessert spoon full of the fish mix, with wet hands form into balls then flatten them with the palm of your hand into cakes.
• Leave them in the fridge, covered, to firm up for an hour or more.
• When ready to cook, heat up the oil and fry the little cakes about 1 minute on each side.
• Drain on paper kitchen towel.
• Serve with a Thai dipping sauce**There several recipes on the site.

Steps:

• Preheat oven to 350*F.
• Spread corn out in a single layer on a lightly oiled baking sheet.
• Roast corn for 12 to 15 minutes. Cool and divide into 2 batches.
• While corn is cooking, prepare chopped ingredients(cilantro, garlic, jalapeno,and bell pepper). Combine 1 batch of corn with eggs, cornstarch, chopped ingredients, salt, and pepper. Purée in a food processor. Fold in remaining corn by hand.
• Heat corn oil to medium high in a skillet. Drop in 12 heaping tablespoons of batter and fry until golden brown, turn over and fry other side till golden brown. Serve with a dipping sauce if desired. Enjoy!

Steps:

• In a large bowl, combine the corn, flour, and baking powder; mix with mixer on medium speed until flour begins to bind with the corn.
• Add the minced red peppers, sugar, scallion, cilantro, seasoning sauce and egg.
• Continue mixing until mixture becomes thick and spreadable (you want mixture to spread slightly when it is dropped in the oil).
• In a nonstick skillet, heat about one tablespoon of oil.
• Drop large spoonfuls of batter into skillet and let spread; brown cake on both sides, approximately 3 minutes per side.
• Continue doing this until batter is gone, adding oil as needed.
• Serve with Spicy Malt Seasoning Sauce.
• SPICY MALT SEASONING SAUCE FOR DIPPING:.
• Combine all dipping sauce ingredients; mix well.

Steps:

• In food processor or blender, puree half the corn. Add garlic, shallots.
• and cilantro. Chop coarsely. Add fish sauce, sugar, salt and pepper.
• Puree. Add flour; blend 1 minute. Add eggs; blend 30 seconds. Pour into.
• large bowl. Fold in all but 1 tablespoon of remaining corn.
• Heat oil in non-stick skillet over medium-high heat until shimmery.
• For each corn cake, drop about 2 tablespoons batter into pan. Cook in.
• batches about 2 minutes, or until golden, turning once. Drain on paper.
• towels and keep warm.
• To serve, make 2 stacks of corn cakes on small serving platter. Scatter.
• with remaining 1 tablespoon corn kernels and green onions. Drizzle.
• generously with chili sauce.