Curried sweetcorn fritters (Thot man khao phot)

1. Drain the sweetcorn kernels and coarsely crush half of them in a food processor.

2. Mix the crushed and whole kernels with the rice flour, egg, red curry paste, fish sauce and sugar.

3. Shred the lime leaves very finely and stir into the mixture; you should have a thick batter that holds its shape on a spoon.

4. Heat the oil to 175 °C and carefully slide in tablespoonfuls, flattening them slightly.

5. Fry in batches for 3-4 minutes, turning once, until golden and crisp; drain on kitchen paper.

6. Serve warm with sweet chilli sauce.

Tip: A favourite snack of Phuket and the southern Thai beaches; rice flour makes them really crisp. Frozen sweetcorn works too, just dry it thoroughly first.