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.
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.
Deep-fry in hot oil on medium heat till golden brown and crisp. Drain on an absorbent paper.
Serve hot with the hot and sweet dip.
तैयारी का समय : ११-१५ मिनट
खाना पकाने के समय : १६-२० मिनट
सर्विंग्स : ४
खाना पकाने का स्तर : मध्यम
स्वाद : नरम
Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.