Sweet Corn Balls ( Kebabs and Tikkis Recipes)
by Tarla Dalal
Added to 215 cookbooks
This recipe has been viewed 54978 times
This ever-popular chinese starter is perked up by the use of authentic red curry paste.
- Blend the sweet corn in a mixer to a coarse paste.
- Transfer it to a bowl, add the red curry paste, spring onion greens, soya sauce, sweet corn paste, rice flour and salt in a bowl and mix well.
- Divide the mixture into 10 equal portions and shape each portion into a round ball. .
- Heat the oil in a kadhai on a medium flame, and deep-fry the balls till they are golden brown in colour from all sides. Drain on an absorbent paper and serve hot.
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