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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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Testimonial:

"Dear Spices of India, Excellent service, really quick, will use again.We live in rural Wales and it is difficult to get some of the more unusual ingredients that we need to cook up a delicious Indian feast.Thank you!!!!!"

- Debbie and Steve Carson

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