Method
1 Place corn kernels, creamed corn, eggs, water chestnuts and Thai basil leaves in a large bowl, then mix well. Season with salt and pepper. Gradually whisk in flour until well blended.

2 Heat oil in a medium frying pan. Cook fritters in batches, adding 1/4 cups of batter to hot oil at a time. Fry until golden brown on both sides and thoroughly heated through. Remove fritters rom oil. Drain on absorbent paper.

3 To make dressing, combine all ingredients in a jug and mix well.

4 Combine Asian greens, basil leaves, bean shoots and capsicum in a bowl. Add dressing, then toss.

5 Serve Thai corn fritters topped with salad.