Beer makes batters better, meat more tender, and sauces more flavorful.
Thai Corn Pancakes
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- #32574
serves/makes:
ready in:
under 30 minutes
under 30 minutes
ingredients
2 cups frozen corn kernels
3 spring onions, finely sliced
1 piece (1.5 inch size) fresh 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
directions
Combine the corn, spring onion, ginger, garlic and coriander in a large bowl.
Blend the cornflour, egg, fish sauce and sugar in a separate bowl. Stir into corn mixture and beat with a wooden spoon.
Heat 1/2 inch of oil in a large pan. Add a tablespoon of mixture and cook over medium heat for 2 minutes or until crisp on base. Turn over gently and cook other side for 1 minute. Repeat with remaining mixture.
Drain on paper towels and serve immediately.
added by
gladysdinletir
nutrition data
Nutritional data has not been calculated yet.
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