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...
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|| |
• 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.