Easy to make Appetizers – Pattya Baby Corn
Corn is a popular vegetable in Thailand. The Thai name for baby corn is Khao Phod On.
Thai prefer baby corn cobs, because of their musty sweet flavour and crunchy texture. They are mainly used for making stir-fries and soups.
This traditional Thai recipe has a very tangy flavour and is usually an accompaniment to the main course or else can be served as a starter (pairs well with mainly spicy dishes).
Ingredients:
4 tbsp – Oil
1 cup – Baby corns
1 tbsp – Light soy sauce
1 tbsp – Sugar
Spice Mix
2 No – Dried red chillies
1 tsp – Galangal or Tender ginger
2 tbsp – Lemon grass finely chopped
2 No – Garlic cloves
1 tsp – Coriander seeds
1/2 tsp – Lemon rind grated
2 tbsp – Shallots finely chopped
1 tsp – Salt
Garnish:
2 tbsp – Kaffir lime leaves
Method:
In boiling water drop the baby corns and drain after 5 mins.
Grind the spice mix and set aside.
Heat oil in a pan or wok and fry the spice mix until dry and fragrant.
Season with sugar and soy sauce.
Add the baby corns and mix till well coated.
Sprinkle a little water if it feels too dry.
Remove and place the baby corns on a serving plate. Garnish with lime leaves.
Serve hot with toothpicks. Set of Fresh Kaffir Lime Leaves, Lemon Grass, Galangal, Thai Chili
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