Process the corn kernels in a food processor until coarse (do not grind!) and transfer to a large bowl. Add the peppers, shallots, crab tails, chili, garlic and the egg and mix everything together well.
In a smaller baking bowl, stir together the coriander, flour, baking powder, cumin, salt and water and add the amount to the corn mixture form and again stir well.
Fill a large, heavy skillet over medium-high heat with oil (about 2, 5 cm high) and heat to 190 °C. Form several well heaping tablespoons of the corn mixture into the hot fat so that each meatball still has enough room to expand. Toast the corn cakes on both sides for about a minute each, until brown and crispy all over. Lift with a slotted spoon onto paper towels to drain and keep warm on a platter until the rest are done.
Serve the corn cakes hot or at room temperature with Sriracha lime or sauce or juice of a lemon as a dip.
*Sriracha sauce: chili ready sauce.