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Thai Corn Pancakes
Ingredients :
- 2 cups frozen corn kernels
- 3 spring onions, finely sliced
- 4 cm pieces ginger, finely grated
- 2 cloves garlic, crushed
- 1/2 cup chopped coriander leaves
- 1/4 cup cornflour
- 2 eggs, beaten
- 2 teaspoons fish sauce
- 1 teaspoon soft brown sugar
- oil, for shallow frying
(Measurement Guides)
Cooking Procedures :
1. Combined the corn, spring onion, ginger, garlic and coriander in a large bowl.
2. Blend the cornflour, egg, fish sauce and sugar in a separate bowl.
3. Stir into corn mixture and beat with a wooden spoon.
4. Heat 1 to 2 cm oil in a large pan.
5. Add a tablespoon of mixture and cook over medium heat for 2 minutes or until crisp on base.
6. Turn over gently and cook other side for 1 minute.
7. Repeat with remaining mixture.
8. Drain on paper towels and serve immediately.
1. Combined the corn, spring onion, ginger, garlic and coriander in a large bowl.
2. Blend the cornflour, egg, fish sauce and sugar in a separate bowl.
3. Stir into corn mixture and beat with a wooden spoon.
4. Heat 1 to 2 cm oil in a large pan.
5. Add a tablespoon of mixture and cook over medium heat for 2 minutes or until crisp on base.
6. Turn over gently and cook other side for 1 minute.
7. Repeat with remaining mixture.
8. Drain on paper towels and serve immediately.
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