Step 1

1.Place a 1 cup of the corn kernels into the bowl of a food processor. Blend to a smooth-ish paste. Transfer the mixture to a large bowl and fold through the remaining corn kernels, red curry paste, eggs, makrut lime leaves, rice flour, fish sauce and salt. Mix until well combined.

Step 2

2.Pour enough oil to fill a wok or deep saucepan about a third of the way up. Heat over high heat until the oil reaches 160C/320F, or when a wooden spoon dipped into the oil forms small bubbles. Using your hands, form small balls of the corn mix and place into the hot oil. Cook for 2-3 minutes or until golden and crisp. Drain on paper towel and sprinkle with a little extra salt.

Step 3

3.Serve with your choice of dipping sauce.