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Ingredients
  • 400g (14 oz) frozen corn kernels, thawed
  • 1 tbsp Thai red curry paste
  • 2 eggs, lightly whisked
  • 6 makrut lime leaves, finely shredded
  • ½ cup rice flour (you could also use plain flour)
  • 2 tsp fish sauce
  • ½ tsp sea salt, plus extra for sprinkling
  • vegetable oil, for deep frying
  • Marion’s Kitchen Coconut Sriracha or sweet chilli sauce to serve (use my store locator to find out where to buy)
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