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Ingredients
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1/2 cup plain flour
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1/2 tsp baking powder
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1 egg
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1/3 cup water
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2 corncobs
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2 tsp red curry paste
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4 kaffir lime leaves
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2 tbs extra virgin olive oil
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Sweet chilli sauce, to serve
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Fresh coriander, to serve
Method
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1Remove the kernels from the corncobs.
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2Whisk plain flour with baking powder. Make a well in the centre and add egg. Gradually add water, whisking to form a smooth batter. Add corn, 2 tsp red curry paste and 4 kaffir lime leaves, finely shredded.
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3Heat extra virgin olive oil in large non-stick pan over high heat. Cook 2 tablespoonfuls of batter in oil, in 2 batches, for 2 minutes each side. Drizzle with sweet chilli sauce. Sprinkle with coriander.
Source: taste.com.au
