As I cooked them for a vegan restaurant I had to dispense with the Thai green curry paste (which contains fish) and the egg. I used egg replacer which doesn’t bind very well. Rice flour doesn’t have gluten, so it was hard to make them stick. Needs work. Will try with normal flour next time.
The dipping sauce worked very well though.
2 tins sweet corn
1 egg
teaspoon of Thai green curry paste
handful of rice flour
fresh coriander
chopped spring onions
chopped thai chilli peppers (to taste)
salt
sesame oil
vegetable oil
Dipping sauce
Boil tablespoon of sugar and teaspoon of salt in a small pan of water.
Add 4 tablespoons of rice vinegar or apple cider vinegar
Add finely chopped Thai chilli peppers
Add finely sliced cucumbers.
Add handful of ground peanuts at the end.
Put in fridge to cool.
Of course if you are really swotty you’d make your own Thai green curry paste.
Well said.