Recipe by celebrity chef Phol Tantasathien
(for 1-2 serves)
|Kaffir Lime Leaf (Sliced)||2||leaves|
|MAE PLOY Red Curry Paste||20||g|
|CHAOKOH Coconut Milk||6||Tbsp|
|Rice Bran Oil||For Fried|
|Sweet Chili Sauce||For Serving|
- Peel and slice corn off the cob.
- Beat egg and red curry paste until mixed through. Add sugar, salt, rice flour, flour and baking powder, stir to incorporate well. Add coconut milk, corn kernels, crab meat and kaffir lime leaves, fold everything through and set aside.
- Add oil just enough to cover the bottom of the pan and heat to 160°C. Spoon about 2 tbsp. of mixture into the pan, use the back of the spoon to press the fritter down. Fry until cooked through and crispy on both sides. Leave to drain.
- Serve with sweet chili sauce and coriander.