 Thai Corn
Pancakes with Coriander Mayonnaise:
Ingredients:
Preparation time: 15minutes
Total cooking time: 5minutes each batch
Serves 6
2 cloves garlic
1 small red chilli
2cm piece fresh ginger
440g can sweet corn kernels, drained
2 eggs
1/4 cup cornflour
2 tablespoons fresh coriander leaves
freshly ground black pepper
1 tablespoon sweet chilli sauce
1 tablespoon peanut oil
Coriander Mayonnaise
2/3 cup whole egg mayonnaise
1/4 cup lime juice
1/3 cup coriander leaves, chopped
8spring onions, finely chopped
freshly ground black pepper to taste
Poughly Chop Garlic : Chop chilli and ginger.
Directions and Method:
- Place half the sweet corn, eggs, cornflour, coriander, garlic, chilli,
ginger, pepper and chilli sauce in food processor bowl. Using the pulse action.
process 30seconds or until mixture is smooth. Transfer mixture to medium bowl
and fold in remaining corn.
- Heat oil in a large frying pan. Spoon two tablespoons of corn mixture into
pan and cook over a medium heat for 2-3minutes or until golden. Turn over and
cook the second side for 1-2minutes or until cooked through. Repeat process
until all mixture used. Drain pancakes on paper towel.
- To Make Coriander Mayonnaise : Combine mayonnaise, lime juice,
coriander and spring onions in bowl. Mix well. Add pepper to taste. Serve
pancakes hot or cool with a dollop of Coriander Mayonnaise.
Cook's File:
Storage time: Coriander Mayonnaise can be made up to one day in advance.
Store, covered, in refrigerator. Corn pancakes can be made several hours in
advance. Reheat gently just before serving.
Variation: Frozen corn kernels can be used in place of canned corn.
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