Title: Fried corn cakes
 Categories: Thai, Appetizers, Ceideburg 2
      Yield: 1 Batch
 
      2 c  Sweet corn kernels
      1    Egg
      1 tb Yellow curry paste
      2    To 3 tablespoons rice flour
      2 tb Light soy sauce
      1 ts Salt
      3 tb Wheat flour
      2 c  Vegetable oil

MMMMM---------------------------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

MMMMM---------------------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.