Fried Corn Cakes 2 cup sweet corn kernels 1 egg 1 tablespoon yellow curry paste 2 tablespoon rice flour up to 3 2 tablespoon light soy sauce 1 teaspoon salt 3 tablespoon wheat flour 2 cup vegetable oil SAUCE: 4 tb vinegar 4 tb water 1/4 c sugar 1 ts salt 1/2 chili crushed 1/4 c peanuts 1/4 c cucumber thinly sliced YELLOW CURRY PASTE: 1 ts cumin seeds 1 ts coriander seeds 8 dried chilies 1/2 ts ground cinnamon 1 ts salt 1/2 ts ground cloves 1 tb chopped lemon grass 2 tb chopped shallots 1 tb chopped garlic 1 tb yellow curry powder Mix together the corn, egg, curry paste, rice flour, soy sauce and 1 teaspoon salt. Shape the mixture with your hands to form circular cakes about 1 inch in diameter. Dip the cakes in the wheat flour and then fry immediately in the very hot oil. (Do not fry more than 6 to 8 cakes at a time or they will not cook properly.) To make the sauce, bring to a boil the vinegar, water sugar, salt and chili. Let it cool. Pound the peanuts and add to the cooled mixture. Lastly, add the cucumber. For the curry paste, toast the cumin and coriander seeds in a hot skillet for about 1 minute. Grind toasted seeds in spice grinder. Combine remaining ingredients in food processor and puree. Yield: 1