Thai Style Crab Cakes with Spicy Sesame Dipping Sauce
Serves 4, makes 12 x 5cm round cakes
Ingredients
- For the cakes
- 2 spring onions, roughly chopped
- 1 tbsp Thai red curry paste
- ½ lime, grated zest and juice
- 1cm piece fresh ginger, peeled and roughly chopped
- 1 tbsp fresh coriander leaves, plus a few sprigs to garnish
- 2 tsp Thai fish sauce (Nam Pla)
- 150g crab meat
- 150g mashed potatoes (need a ricer)
- To sauté
- 3 tbsp lightly seasoned plain flour
- 1 egg beaten with a little milk
- 100g (dried) breadcrumbs, seasoned with salt and pepper
- Sunflower oil, for frying
- For the dipping sauce
- 1 tsp sesame seeds, toasted
- 1 tbsp sesame oil
- 2 tbsp lime juice
- 1 ½ tsp Thai fish sauce (Nam Pla)
- 1 tbsp soy sauce
- 1 tsp caster sugar
- 1 medium red chilli, deseeded and finely chopped
- 4 tbsp water
Method
Coriander and lime slices, for garnish
Dipping sauce and Oriental Salad, to serve
- To make the cakes, place spring onions, Thai red curry paste, grated zest and juice of ½ lime, ginger, coriander leaves and Thai fish sauce in a food processor and blend to a paste
- Remove to a mixing bowl. Add the crab meat and mashed potatoes and mix well. To check for seasoning, fry a mini cake and adjust seasoning to taste.
- Shape to form 12 cakes. Keep them in the refrigerator until needed.
- Meanwhile make the dipping sauce by combining all of the ingredients in a bowl.
- To cook the cakes, first coat them in the seasoned flour. Dip them in the beaten egg and coat in the breadcrumbs. Heat the oil in the frying pan over a high heat, turn down the heat to medium and fry the cakes gently on each side to a pale golden colour and fully cooked through. You will need to cook them in batches, adding a little more oil, if necessary.
- Serve with the dipping sauce and the Oriental Salad. Garnish with some coriander and a slice of lime.