Thai Sweet Corn Cutlets

by Tarla Dalal

Added to 15 cookbooks
This recipe has been viewed 5499 times

Sweet corn cutlets, Thai style! Hot, sour, sweet and spicy everything you can ever wish for.

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Preparation Time: 20 minutes
Cooking Time: 20 minutes
Serves 4.
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Ingredients

For the cutlets
1 1/2 cups tender sweet corn (makai ke dane)
2 tbsp red curry paste, recipe below
2 tbsp soy sauce
1/4 cup rice flour (chawal ka atta)
salt to taste
oil for greasing and deep-frying

For the red curry paste
5 whole dry kashmiri red chillies , soaked in warm water for 10 minutes and drained
1/4 cup chopped onions
4 cloves of garlic (lehsun)
1/2 tbsp grated ginger (adrak)
1 stalk of lemon grass (hare chai ki patti), chopped
3 stalks of coriander (dhania) (only the stalks and not the leaves)
1/2 tbsp coriander (dhania) seeds
1 tbsp cumin seeds (jeera)
5 to 6 black peppercorns (kalimirch)
1/4 tsp salt

For the hot and sweet dip
2 tbsp vinegar
3/4 cup sugar
1 tbsp dry red chilli flakes (paprika)
1 tbsp salt

Method

For the red curry paste

Grind all the ingredients to a smooth paste in a mixer using a little water if required. Keep aside.

For the hot and sweet dip

Combine the vinegar, sugar and 1 cup of water in a pan and boil till the mixture becomes a thick syrup.
Cool slightly, add the dry red chilli flakes and the salt.
Allow to stand for atleast 6 hours before using.

For the cutlets

Lightly crush the corn in a mixer.
Add the red curry paste, soya sauce, rice flour and salt and mix lightly to make a soft dough.
Using lightly greased hands, shape into small flat cutlets of 62 mm. (2½ ") diameter using the mixture and deep-fry in hot oil till they are golden brown.
Drain on absorbent paper and serve hot with hot and sweet dip.

RECIPE SOURCE : Corn