Finely chop the coriander, stalks and all.
Remove the central stem from the lime leaves and finely chop.
Mix together the corn, curry paste, flour, egg, sugar and chopped herbs to form a pancake-like batter.
Chop the red chilli into thin rings.
Boil the rice wine, caster sugar, water, chilli rings until it reduces by one third, allow to cool.
Quarter the cucumber, remove the waery seeds. Grate or shred the beetroot and cucumber.
Mix the grated vegetables with the vinegar mix.
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 to the other side.
Serve with the shreded vegetables.
«You can vary the vegetables according to availability and personal preferences.»