Crab And Corn Cakes - cooking recipe

Ingredients

1 None corn on the cob, kernels removed (about 3/4 cup kernels)
2 None eggs, lightly beaten
1 small carrot, coarsely grated
1/4 cup chopped cilantro, plus additional leaves to serve
1/2 cup self-rising flour
1 can (6 oz) crabmeat, drained
2 tsp fish sauce
None None Vegetable oil, to shallow-fry
2 heads baby Romaine lettuce, leaves separated, to serve
1/2 cup sweet chili sauce

Preparation

Place corn, eggs, carrot, cilantro, flour, crabmeat and fish sauce in a medium bowl; stir well to combine.
Heat oil in a large, deep skillet on medium-high heat (oil is ready when a cube of bread crisps quickly without absorbing oil). Place tablespoons of crab mixture into skillet; cook, in batches, for 2-3 mins on each side or until golden and crisp. Using a slotted spoon, transfer to paper towels.
Serve warm in lettuce leaves, topped with sweet chili sauce and additional cilantro leaves.