Sweet Corn Cakes - cooking recipe

Ingredients

2 cups fresh corn or 2 cups frozen corn (if using frozen corn, make sure to drain it well to avoid soggy cakes)
2 cups all-purpose flour
2 1/4 teaspoons baking powder
3 teaspoons minced red chili peppers
1 large egg
2 tablespoons brown sugar
1 scallions or 1 green onion, minced (I use 2 'cause I like green onions)
1/4 cup chopped cilantro (you can use parsley if you can't find fresh cilantro)
2 tablespoons fish sauce (simply seasoning sauce or Nam Pla)
oil (for cooking, as needed)
SPICY MALT SEASONING SAUCE FOR DIPPING
1/4 cup malt vinegar
2 tablespoons chopped cilantro
2 teaspoons minced red chili peppers
2 tablespoons soy sauce
1 tablespoon brown sugar
2 tablespoons fish sauce (seasoning sauce)

Preparation

In a large bowl, combine the corn, flour, and baking powder; mix with mixer on medium speed until flour begins to bind with the corn.
Add the minced red peppers, sugar, scallion, cilantro, seasoning sauce and egg.
Continue mixing until mixture becomes thick and spreadable (you want mixture to spread slightly when it is dropped in the oil).
In a nonstick skillet, heat about one tablespoon of oil.
Drop large spoonfuls of batter into skillet and let spread; brown cake on both sides, approximately 3 minutes per side.
Continue doing this until batter is gone, adding oil as needed.
Serve with Spicy Malt Seasoning Sauce.
SPICY MALT SEASONING SAUCE FOR DIPPING:
Combine all dipping sauce ingredients; mix well.