Chinese Corn

Sweet Corn Balls

This ever-popular chinese starter is perked up by the use of authentic red curry paste.


Preparation Time: 10 mins
Cooking Time: 20 mins
Makes 10 balls


2 cups sweet corn kernels (makai ke dane)
1/2 cup finely chopped spring onion greens
2 tbsp red curry paste
1 tbsp soy sauce
6 tbsp rice flour (chawal ka atta)
salt to taste
oil for deep-frying

To Be Ground To A Smooth Red Curry Paste
red chilli , soaked in warm for 10 minutes and drained
1 cup chopped onions
1 tsp ginger-garlic (adrak-lehsun) paste
1 tsp chopped lemon grass (hare chai ki patti)
1 tsp chopped coriander (dhania)
1/4 tsp coriander (dhania) powder
1/4 tsp cumin seeds (jeera) powder
salt to taste
a pinch of pepper powder


  1. Blend the sweet corn in a mixer to a coarse paste.
  2. Transfer it to a bowl, add the red curry paste, spring onion greens, soya sauce, sweet corn paste, rice flour and salt in a bowl and mix well.
  3. Divide the mixture into 10 equal portions and shape each portion into a round ball. .
  4. Heat the oil in a kadhai on a medium flame, and deep-fry the balls till they are golden brown in colour from all sides. Drain on an absorbent paper and serve hot.

Recipe Source: Sweet Corn Balls



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