Fried Corn Cakes (tad mun kao pode)
1 cup fresh sweet corn, thinly sliced from the cob
3 tablespoons tempura flour (Aisle 8)
1 large egg
1/2 tablespoon Sugar
1 teaspoon minced fresh garlic
1/2 teaspoon salt
1/2 teaspoon pepper
3 cups cooking oil
sweet and sour chili sauce (Aisle 13), to serve
cucumber salad, to serve
Note Traditionally this dish calls for minced chicken or pork. At Marnee Thai, we have been doing a vegetarian version that everyone seems to enjoy, and I find that it tastes better and crispier without any meat. If fresh corn is not in season, use canned whole corn kernels, being sure to drain its canning liquid by pressing gently through a colander or a sieve. The less liquid there is in the corn, the crispier the cakes will be. One 15-oz. can of whole corn kernels, when drained and squeezed dry, will yield about 1 cup of corn. Also, when you use canned corn, reduce the amount of salt by half, as the corn is packed in salted brine.
Reprinted with permission from Thai Cuisine Beyond Curry by Chef Chai Siriyarn.
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