for the fritters
- 3 scallions, chopped finely
- 11-1/2 oz / 325 g canned corn kernels, drained
- 1 red bell pepper, seeded and finely chopped
- small handful of fresh cilantro, chopped
- 2 garlic cloves, crushed
- 2 eggs
- 2 tsp. superfine sugar
- 1 tbsp. fish sauce
- 2 tbsp. rice flour or cornstarch
- vegetable or peanut oil, for pan-frying
- 2 red bell peppers, seeded and halved
- 2 tomatoes, peeled, seeded, and chopped coarsely
- 1 tbsp. vegetable or peanut oil, for pan-frying
- 1 onion, chopped
- 1 tbsp. Thai red curry paste
- 3-4 sprigs fresh cilantro, chopped
( Baking Conversion Table )
Combine all the ingredients for the fritters in a bowl. Heat the oil in a skillet and cook spoonfuls of the mixture, in batches, until golden brown on the underside. Flip over with a spatula to cook the second side. Remove from the skillet, drain on paper towels, and keep warm.
To make the dip, put the red bell peppers on a baking sheet and place, skin-side up, under a hot broiler, until blackened. Using tongs, transfer to a plastic bag, tie the top, and let cool slightly.
When the bell peppers are cool enough to handle, peel off the skins and chop the flesh. Put into a blender or food processor with the tomatoes and process until smooth.
Heat the oil in a heavy-bottom pan and cook the onion and curry paste for 3-4 minutes, until softened. Add the bell pepper and tomato purée and cook gently until tender and hot. Stir in the chopped cilantro, cook for 1 minute, and serve hot with the fritters.