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19 December 2012,23:39 by

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Serves :

Preparation Time :
30 minutes

Cooking Time :
45 minutes

Preparation Method :

  • To prepare the dipping sauce: combine water, sugar, salt, vinegar and red spur chili in a sauce pot.
  • Place over low heat and boil until it is slightly thickened. Remove from the heat and allow cooling.
  • Pour over cucumber and roasted peanut just before serving.
  • Lightly pound corn kernels, oyster mushrooms and kaeng khus curry paste together.
  • Transfer to a mixing bowl and add in egg. Stir to combine.
  • Add rice flour, tempura flour and salt, stirring again. Put aside.
  • Place a pan with oil over medium heat until the oil is hot. With a spoon, scoop the corn mixture and shape to form a patty.
  • Deep-fry in hot oil until golden and cooked through. Remove and drain used up.
  • Arrange corn patties attractively on a bed of banana leaves.
  • Serve with the dipping sauce and fresh vegetables.


  • 350 grams corn kernels, thinly sliced
  • 250 grams oyster mushrooms, torn
  • 3 tablespoons kaeng khua curry paste 
  • 1 eggs, lightly beaten
  • 3 tablespoons rice flour
  • 3 tablespoons tempura flour
  • 1 teaspoon sea salt
  • 750 ml IDHAYAM sesame oil 
  • Banana leaves for lining 
  • Fresh vegetables: red lettuce leaves, green ork leaves 

Dipping sauce

  • 75 ml water
  • 3 tablespoons sugar
  • 1 teaspoon sea salt
  • 75 ml vinegar
  • 1 red spur chili, seeded and pounded
  • 1 cucumber, thinly sliced
  • 3 tablespoons ground roasted peanut

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