Thai Fried Vegetable Cakes

2 cups sweet corn kernels
1 egg
1 tablespoon curry paste
2-3 tablespoons rice flour
2 tablespoons light soy sauce
1 teaspoon salt
3 tablespoons all-purpose flour
2 cups or so of good quality, fresh, vegetable oil for frying
1/4 cup white vinegar
1/4 cup water
1/4 cup sugar
1 teaspoon salt
1/2 chili, sliced very thin into rounds
1/4 cup peanuts
1/4 cucumber, sliced very thin

Mix together the corn, egg, curry paste, rice flour, soy sauce, and salt. Shape the mixture with your hands to form circular cakes about 1 inch in diameter. Dip the cakes in the all-purpose flour and fry immediately in the hot oil (360 degrees on a thermometer). To make the sauce, bring to the boil the vinegar, water, sugar, salt and chili. Let it cool. Chop the peanuts and add to the cooled mixture along with the cucumber slices. Use as a dipping sauce for the vegetable cakes.

Appetizers Thailand Vegetable Dishes Vegetarian