Recipe by Chef Ranveer Brar.
Fresh Corn: 2 nos.
Salt: to taste
Thai Curry Paste: 1 ½ tsp
Finely Chopped Basil Leaves: 1 tsp
Finely Chopped Lime Leaves: 1 tsp
Refined Flour: ¼ cup
Baking Powder: 1 tsp
Sweet Chilli Sauce: 2 tsp
In a bowl, cut the seeds of the fresh corn and add salt, thai curry paste, finely chopped basil leaves, finely chopped lime leaves, water, refined flour and baking powder and mix.
Give shape to this mixture and fry it in hot oil on a low flame. Once fried, remove on a tissue paper.
Decorate martini glasses with corn leaves and add the fried thai corn fritters.
Cut the cucumber into slices and place it on the plate. Garnish with sweet chilli sauce.