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Recipe for Thaitalian Crab Cakes

(Ref: RCP017)

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Recipe


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.

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