Thai red curry fritters

Method

• 1
  Remove the kernels from the corncobs.
• 2
  Whisk 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.
• 3
  Heat 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.