We’ve given you a few varieties of the past few weeks so we thought we’d switch it up!
Everybody loves a curry but not everybody loves the heat, so we’ve gone for something that’s sure to please the whole household this month – Sweetcorn Cakes ‘Tord Man Khao Pohd’!
We have a wide selection of starters on our main menu and they all go down a treat. From homemade chicken spring rolls to grilled pork skewers ‘Moo Ping’ and chicken satay skewers, we have everything might classically think of as Thai but these sweetcorn cakes cannot be missed out! Trust us, you’ll love them.
They may sound a little simple but the only simple thing is the recipe! These delicious bites are perfect for accompanying another Thai dish or great to have as a meal on their own.
TOP TIP: Put them in an airtight container and they’re perfect for a snack at your desk!
Traditional Thai Sweetcorn Cakes are a true Thai street food favourite, you’ll find these everywhere in Thailand. We wanted to bring them to you which is why they’re available on our delicious menu.
If served the traditional Thai way, these aren’t usually spicy but if you prefer something with a kick then please feel free, as always, to adapt to your own taste (although this may take away the taste of the subtle sweetcorn!)
- 340g sweetcorn
- 150g plain flour
- 1 tbsp finely chopped lime leaf
- 1 tbsp red curry paste (store bought or made from scratch from the recipe below*)
- 1 tsp sugar
- 1 tsp soy sauce
- Cooking oil
Curry Paste Ingredients*:
- 4 red chillies
- 2 shallots
- 2 lemongrass stalks
- ½ galangal
- 2 garlic cloves
- 1 tsp salt
- 4 kaffir lime leaves
- If making your own curry paste, place the ingredients in a pestle & mortar and crush into a paste. Alternatively, place the curry paste ingredients into a food processor and mix.
- In a large bowl, mix the plain flour, sweetcorn and curry paste until it becomes a sticky consistency.
- Add the lime leaves and mix well.
- Heat the oil in a pan on medium heat. To test if it’s hot enough, place a wooden spoon in the oil, if bubbles appear then it’s ready.
- Roll the mixture into small balls.
- Carefully drop the corn cakes into the hot oil. When the corn cakes are cooked, they will float to the surface of the pan.
- Serve with sweet chilli sauce.
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If you’d like to see something in particular next month then please let us know via our social media channels and we’ll do our best to guide you through the recipe.
If you’d rather leave it to the professional’s then you can book your table here.