Place corn kernels, creamed corn, eggs, water chestnuts and basil in a large bowl, mix well. Season with salt and pepper. Whisk in flour until well blended.
Heat oil in a medium frying pan. Cook fritters in batches, adding 1/4 of a cup of batter to hot oil at a time. Fry until golden brown on both sides. Make sure fritters are heated through. Remove fritters from oil, drain on absorbent paper.
To make dressing, combine all ingredients in a jug, mix well.
Combine Asian greens, basil leaves, bean shoots and capsicum in a bowl. Add dressing, toss well.