Ingredients
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Homemade Sweet Thai Chili Sauce
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4 Garlic Cloves
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2-4 (dep.on desired heat level) Or fresh Thai chili pepper - 2 Dried Thai Bird's Eye Chili
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1/4 cup Distilled White Vinegar
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1/2 cup Sugar
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2 tsp Salt
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1 cup divided Water
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1 Tbsp (or tapioca flour or potato starch) Cornstarch
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Corn Fritters
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4 Corn
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1 Tbsp Red Curry Paste
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1 Egg
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1 cup All-Purpose Flour
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2 tsp Baking Soda
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2 tsp Salt
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for frying Vegetable Oil
Directions
Steps
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1
Done
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Make the Sweet Thai Chili SauceCombine all ingredients besides the cornstarch with 3/4 cup water - 2 options - you can blend it, or mince the chilis and garlic and leave them whole. In my picture I left them whol and prefer this method. In a saucepan on medium-high heat, bring the puree or preparation to a boil, the lower the heat and let simmer. Mix the cornstarch with the remaining water then add to the sauce. Let thicken - about a minute. Remove from heat. Note: for extra hot, add 2 Tsbp of shriracha sauce. |
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2
Done
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Make the Corn FrittersRemove the corn kernels from the cobs. Add to a blender then add all remaining ingredients. Let cool in the refrigerator for 15 minutes. |
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3
Done
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Fry the Corn FrittersUsing a small icecream scooper or a spoon, drop the corn fritter dough into hot oil - 350F - and fry. When they float to the top, flip and let brown for another 1-2 minutes. Do this in batches and don't overcrowd the fryer or pan. |
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4
Done
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Serve the hot corn fritters with the sweet Thai chili sauce. |
