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Crab and Corn Fritter

Recipe by celebrity chef Phol Tantasathien


(for 1-2 serves)

Crab Meat130g
Kaffir Lime Leaf (Sliced)2leaves
All-purpose Flour50g
Rice Flour20g
Baking Powder1/2Tsp
Sugar1 1/2Tsp
MAE PLOY Red Curry Paste20g
CHAOKOH Coconut Milk6Tbsp
Rice Bran OilFor Fried
Sweet Chili SauceFor Serving
CorianderFor 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.

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