Preheat the oven to 180C/Gas 4. Place the red onion in a bowl and mix with the lime juice, chilli and a pinch of salt. Place the mango, cucumber and coriander on top (don’t mix) and set aside.

For the fritters, place a third of the sweetcorn and all of the sweetcorn liquid in a bowl with the coconut milk. Add the Thai paste, lime juice and zest, and both flours, and blitz with a stick blender until smooth.

Add the rest of the ingredients including the remaining sweetcorn (but not the oil), and mix well. Allow it to rest for five minutes, to thicken slightly.

Lightly oil a non-stick frying pan and set over a medium-high heat.

Stir the fritter mixture, then drop dessertspoonfuls of it on to the hot pan; they should sizzle a little. Cook them in batches for a few minutes then flip them over; they should be golden and crispy. Fry the other side for two more minutes (lower the heat if they brown too quickly). When golden on both sides, transfer to a tray in the oven for about five minutes. The mix should make about 16 fritters.

 Meanwhile, heat another splash of cooking oil in the pan. When hot, stir-fry the pak choi for a minute, then add the ginger, a glug of sesame oil and pinch of salt.

Toss the salsa and season.

Serve the fritters on large platter with the pak choi and mango salsa. Garnish with some coriander leaves.