Ingredients
•Cake
•Thai red curry paste 2 tablespoons
•Corn kernels,crushed 2 cups
•Soy sauce 2 teaspoons
•Cornflour/ corn starch 1/2 cup
•Salt to taste
•Oil to deep fry + for greasing
•Hot and sweet dip
•Red chilli flakes 1 tablespoon
•Sugar 3/4 cup
•Vinegar 2 tablespoons
•Salt to taste
Method
To make the hot and sweet dip, place the sugar with vinegar in a non-stick pan. Cook till the mixture becomes thick. Cool slightly and add red chilli flakes and salt. Mix well. Allow to stand for at least six hours before using.
To make the cake, mix together the corn kernels, red curry paste, soy sauce, cornflour and salt in bowl. Heat sufficient oil in a kadai. Grease your palms with oil and divide the corn mixture into equal portions. Roll into balls and flatten.
Deep-fry in hot oil on medium heat till golden brown and crisp. Drain on an absorbent paper. Serve hot with the hot and sweet dip.