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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
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| | Fresh Coconut, finely shredded - 30 g
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| | Egg - 1
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| | Fresh Garlic, minced - 3 cloves
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| | Thai Fish Sauce - 1 tbsp
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| | Thaitalian Tingler Chilli Jam - 1 tbsp
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| | Ground White Pepper - to taste
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| | Panko Bread Crumbs - 150 g
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| | Oil - 1 litre, for deep frying
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| | Preserved Plum - 1
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| | Rice Vinegar - 6 tbsps
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| | Sugar - 4 tbsps
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| | Finger Chillies, minced - to taste
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| | Horners Aftermath Chilli Jam - 2 tbsps
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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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Indian Groceries > Books, Gifts, FREE Recipes > Indian Recipes > Fish & Seafood Recipes > Recipe for Thaitalian Crab Cakes 
