Thai Crab Cakes
with tomato chilli jam – serves 2
Ingredients
| White crab meat | 100 g |
| Brown crab meat | 25 g |
| Potatoes | 100 g |
| Coriander roots | 10 g |
| Thai sweet basil | 5 g |
| Thai green curry paste | 1tbsp |
| Long or French beans | 20 g |
| Fish sauce | to taste |
| Lime | juice from ½ a lime |
| Plain flour | 50 g |
| Eggs | 1 each |
| Panko (Japanese) breadcrumbs | 200g |
| Vegetable Oil for frying |
Method
- Peel and boil potatoes, drain and roughly mash them
- Mix chopped coriander roots, Thai sweet basil, curry paste and lime juice
- Gently add crab meat, finely chopped beans and fish sauce to taste
- Form ping pong sized balls with your hands and slightly flatten them to a burger shape
- Dust them with flour, dip into beaten egg wash and cover with breadcrumbs
- Fry the crab cakes until golden brown
Tomato chilli jam
Ingredients
| Tomato | 6 each |
| Red chilli | 5 (take seed out) |
| Garlic | 2 cloves |
| Caster Sugar | 150 g |
| White wine vinegar | 3 tbsp |
Method
- Blanch tomato in boiling water for 30 seconds, drain and cool quickly in icy water.
- Peel the tomato and take out the seeds, roughly chop them
- In a solid bottom pot, cook garlic, chilli, sugar and vinegar
- Add chopped tomato, simmer and reduce down to 1/3
- Use the hand mixer to blend it and season well.
