Thai Corn Fritters with Sweet Chili Garlic Sauce

Rice bran oil
for frying
4 ear corn
2 tsp Thai red curry paste
1 large egg
1 cup rice flour
1 tsp baking powder
2 tsp salt
3 leaves kaffir lime
micro chiffonade
2 tbsp sambal
1/2 cup white distilled vinegar
1/2 cup sugar
3/4 cup water
1 tsp salt
2 tbsp cornstarch
dissolved in 2 tbsp water
1 nori
sheet toasted
3 cloves garlic
For the corn fritters
Remove corn kernels from cobs. Heat oil to 350°F. Line a sheet pan with paper towels. Reserve half of corn kernels and place the other half in the blender or food processor along with red curry paste, egg, rice flour, baking powder, and salt; blend until smooth and transfer mixture to a bowl. De-rib the kaffir lime leaves then stack them up. Slice the leaves crosswise as finely as possible. Fold in kaffir lime leaf strips into corn batter along with reserved whole corn kernels.
Drop corn batter very gently into oil by the tablespoonful. Once the fritters float to the top, flip them around to make sure they're browned evenly. Once they're golden brown and they start to darken around the edges, fish them out onto the paper towel-lined sheet pan with a slotted spoon. In between batches skim the crunchies leftover in the oil. Repeat until all fritters are cooked.
For the Sweet Chili Garlic Sauce
In a small saucepot bring sugar, vinegar, water, garlic, sambal and salt to a boil. Make a slurry from the cornstarch and water and add to the pot and cook for 30 more seconds. Let cool before serving.
to serve
Sprinkle some on the nori powder on top of the fritters or toss them in a bowl. Serve on a platter with a small bowl of the sweet chili garlic sauce.