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Recipe for Thaitalian Crab CakesClick image to enlarge

Recipe for Thaitalian Crab Cakes

Recipe for Thaitalian Crab Cakes

(Ref: RCP017)

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Don't be thinking fish cakes filled with potato here. It's all pure crab and a real taste bud tingler. Not sure whether to eat these as a starter or a snack? Either way you'll be wishing you'd made more. Thaitalian Crab Cakes are so mourish you'll be cooking up more before you've finished eating the batch...

Serves:

4

Preparation Time:

20 mins

Cooking Time:

5 mins

Ingredients:

Tinned Crab - 300 g
 
 Fresh Coconut, finely shredded - 30 g
 
 Egg - 1
 
 Fresh Garlic, minced - 3 cloves
 
 Thai Fish Sauce - 1 tbsp
 
 Thaitalian Tingler Chilli Jam - 1 tbsp
 
 Ground White Pepper - to taste
 
 Panko Bread Crumbs - 150 g
 
 Oil - 1 litre, for deep frying
 
 Preserved Plum - 1
 
 Rice Vinegar - 6 tbsps
 
 Sugar - 4 tbsps
 
 Finger Chillies, minced - to taste
 
 Horners Aftermath Chilli Jam - 2 tbsps
 

Method:

• First make the plum sauce. Scrape the plum flesh from the stone. Heat the vinegar, add the sugar and plum flesh, stirring until the sugar dissolves which will take about 2 minutes. Simmer until a thin syrup begins to form, then remove from the heat. Stir in the chillies, pour into a bowl and set aside.

• In a mixing bowl, stir together the crab, coconut, egg, garlic, fish sauce, chilli jam and pepper. Knead with your fingers, then form into small patties. Roll in the breadcrumbs until well-coated.

• Heat a pan of oil to 200°C. Deep-fry the patties until golden brown. Drain on kitchen paper and serve with the plum sauce.

Testimonial:

"Dear Spices of India, SUPERB !! Delivery to SW France, very carefully packed arrived in perfect condition, including bunches of coriander and very fresh bhindi. The delivery cost was incredibly reasonable, and it's so nice to know we can now get all the ingredients for both curries and also gumbo which we have been unable to make since moving here. WELL DONE and THANKS!"

- Anne Dales