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1
Place the flour in a bowl, make a well in the centre, then add the curry paste, soy sauce and the sugar together with the shredded kaffir lime leaves, french beans and sweetcorn.
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2
Season to taste with salt and pepper, then beat 1 of the eggs and add to the mixture.
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3
Stir in with a fork adding 1-2 tablespoons of cold water to form a stiff dough.
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4
Knead lightly on a floured surface and form into ball.
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5
Divide the mixture into 16 pieces and shape into small balls, then flatten to form cakes about 1 cm thick and 7.5 cm in diameter.
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6
beat the remaining egg and pour into a shallow dish.
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7
Dip the cakes first in a little beten egg, then in the breadcrumbs until lightly coated.
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8
Heat the oil in either a wok or deep-fat fryer to 180C/350F and deep-fry the cakes for 2-3 minutes or until golden brown in colour.
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9
Using a slotted spoon, remove and drain on absorbent kitchen paper.
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10
Meanwhile, blend the hoisin sauce, sugar, 1 tablespoon of water and the sesame oil together until smooth and pour into a small bowl.
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11
Serve immediately with the sweetcorn cakes, cucumber slices and spring onions, sliced diagonally.
