Duncan isn’t anywhere near as excited as me but he said he
would tag along, and I even managed to convince two friends and their super
cute wee daughter to come along on our first trip, which is amazing as my
friend, Annette, hates mushrooms. But that’s Annette for you, she is always
super enthusiastic and up for trying things. You gotta love her for that.
They are really not difficult to make at all. They are a
touch spicy with a fish-free red Thai curry paste and citrusy with Kaffir lime
leaves, but if the latter are difficult to find add some fresh shredded Thai
basil or coriander stalks instead. They are usually deep-fried, but you can
also shallow fry them if that’s what you prefer. They make a great finger food
or a perfect appetiser.
INGREDIENTS
- 1 tbsp ground up flax or chia seeds (1 flax egg)
- 3 cups of corn kernels (fresh or from a can)
- 1 heaped tbsp vegan-friendly* Thai red curry paste
- 1 tsp baking powder
- approx. 115 g / ¾ cup rice flour
- heaped ½ tsp fine sea salt
- ¼ tsp white pepper
- 2 fresh Makrut (aka Kaffir) lime leaves**, shredded finely
- vegetable oil, for frying
- Thai sweet chilli sauce, for serving
METHOD
- Mix the ground up flax seeds (I used golden flax seeds) with 3 tbsp of water in a small bowl. Place in the fridge until thickened, for at least about 20 minutes (but the longer the better).
- Cut the kernels off the cobs or drain them well if using tinned corn.
- Put half of the corn in a food processor together with the flax egg and all the remaining ingredients up until (but not including) the kaffir lime leaves. Process until you get a smooth batter.
- Transfer the batter to a mixing bowl. Add the other half of the corn kernels and finely shredded kaffir lime leaves and mix well.
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full recipe : www.lazycatkitchen.com
