Ingredients for the sweet chilli dipping sauce 2 red chillies, seeds in, finely chopped (remove seeds if you prefer a milder sauce) 2 cloves garlic, finely chopped 1/2 tsp sea salt 100 ml Mirin (rice vinegar) 50 ml water Juice of 1 lime (reserve the lime zest for the fritters, below) 20 g sugar for the sweetcorn fritters 1 shallot roughly chopped 4 cloves garlic, deseeded and roughly chopped 5 cm piece of fresh ginger, peeled and roughly chopped 2 red chillies, deseeded and roughly chopped 1 stalk fresh lemongrass, tough outer leaves removed, finely sliced 1 tbsp maple syrup 2 tbsp organic soy sauce 4 tbsp organic coconut cream zest of 1 lime 275 g fresh sweetcorn kernels 1/4 cup canned pumpkin 120 g rice flour 6 spring onions, finely chopped 1 tbsp french coriander, chopped 1 tbsp fresh Thai basil, chopped (use “ordinary” basil if not available) Method 1. For the sweet chilli dipping sauce, place the chillies, garlic, water and sea salt in a food processor or blender and process to a fairly smooth paste. Pour the mirin into a saucepan and add the sugar. Heat over a low heat, stirring until the sugar has dissolved. Now add the chilli and garlic paste and stir. Increase the heat to medium, bring to the boil. Boil vigorously for a minute then reduce the heat to a simmer for 5 minutes to reduce the sauce. Keep stirring every so often. Remove from the heat, stir in the lime juice and set aside to cool. 2. Now for the fritters. Place the shallot, garlic, ginger, chillies, lemongrass, maple syrup, soy sauce, coconut cream and lime zest into a blender or food processor, and blend to a paste. Add roughly half the sweetcorn kernels and process again, to form a thick spicy paste. 3. Pour this paste into a mixing bowl, add the pumpkin and whisk into a smooth batter. Now add the rice flour, a little at a time, stirring or whisking each time to fully incorporate it into the batter. 4. Now add the remaining sweetcorn kernels with the spring onions, coriander and basil and stir to combine. 4. Pour the groundnut oil into a suitable pan to a depth of around 4 cm. place over a high heat. Once the oil is hot (hot enough to brown a cube of bread within 30 seconds), carefully place large teaspoonfuls of the fritter batter into the hot oil. Cook for 3-4 minutes, turning half way through, until the fritters are golden brown all over. Drain on kitchen paper before serving with the dipping sauce.