Finely chop the coriander, pull the stem out of the lime leaf and finely chop.
Mix together the corn, curry paste, flour, egg, sugar and chopped herbs to form a paste.
Chop the red chilli into thin rings.
Boil the rice wine, palm sugar, water, chilli rings and cumin till it reduces by one third, allow to cool.
Peel the daikon and the beetroot, grate on a mandolin or cheese grater.
Cut the cucumber in half, remove the seeds and grate as well.
Mix the grated vegetables with the sugar/vinegar mixture.
Heat the oil up in a large frying pan, when hot drop tablespoons of the batter in, push down with the back of the spoon until the have evened out, fry on a medium heat until golden, flip over and do the same.
Serve with the pickle veg.
«Feel free to add things like prawns, peas or peppers to your fritters»