Thaï Corn Pancakes

Asian Treats Spring rolls, dumplings, dim sum &
other treats - The Hawthorn series

Preparation time: 25 minutes Total cooking time: 20 minutes Makes about
15

2 cups frozen corn kernels
3 spring onions, finely sliced
4 cm piece 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

Combine the corn, spring onion, ginger, garlic and coriander in a
large bowl. Blend the cornflour, egg, fish sauce and sugar in a separate
howl; stir into corn mixture and beat with a wooden spoon.
Heat 1-2 cm 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.



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