Sanjeev Kapoor

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Thai Sweet Corn Cakes With Hot And Sweet Dip

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Sweet corn cakes spiced with Thai red curry paste, served with hot and sweet dip.

This is an exclusive website recipe.

Preparation Time : 11-15 minutes

Cooking time : 16-20 minutes

Servings : 4

Thai Sweet Corn Cakes With Hot And Sweet Dip

Main Ingredients






Level Of Cooking



  • Cake
  • Corn kernels crushed
    2 cups
  • Soy sauce
    2 teaspoons
  • Cornflour/ corn starch
    1/2 cup
  • Salt
    to taste
  • Oil
    to deep fry
  • Hot and sweet dip
    1 tablespoon
  • Sugar
    3/4 cup
  • Vinegar
    2 tablespoons
  • Salt
    to taste
  • Thai red curry paste
    2 tablespoons


Step 1

To make the hot and sweet dip, place the sugar with vinegar in a non-stick pan. Cook till the mixture becomes thick. Cool slightly and add red chilli flakes and salt. Mix well. Allow to stand for at least six hours before using.

Step 2

To make the cake, mix together the corn kernels, red curry paste, soy sauce, cornflour and salt in bowl. Heat sufficient oil in a kadai. Grease your palms with oil and divide the corn mixture into equal portions. Roll into balls and flatten.

Step 3

Deep-fry in hot oil on medium heat till golden brown and crisp. Drain on an absorbent paper.

Step 4

Serve hot with the hot and sweet dip.

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