Thai Crab Cakes with Soy and Ginger Dipping Sauce
Thai Crab Cakes with Soy and Ginger Dipping Sauce
Makes: 10
Preparation: 15 mins
Cooking Time: 20 mins
Ingredients:
500g raw shelled prawns
300g white crab meat (can or fresh)
1 red chilli, de-seeded and roughly chopped
3 tsp Pure Via sweetener
Handful of coriander
Salt and freshly ground black pepper
About 3 tbsp sunflower oil for frying
For the dipping sauce:
3 tbsp dark soy sauce
Juice of ½ lime
5cm piece of fresh ginger peeled and grated
1 green chilli, de-seeded and finely sliced
Juice of 1 orange
About 1-2 tsp Pure Via
Salt and freshly ground black pepper
Method:
1 First, make the dipping sauce by adding all the ingredients into a small bowl and whisking. Taste and adjust seasoning if needed. If it needs sweetening add a little more Pure Via or if it needs to be sharper add a little more lime juice. Put to one side.
2 For the fish cakes, add all the ingredients except the oil into the food processor and whiz until combined to leave a paste. Scoop out 1tbsp at a time, roll into balls and flatten into cakes. Sit on a tray to chill and leave to firm in the fridge for 30 minutes if time permits or cook straight away.
3 Heat 1tbsp of oil in a non-stick frying pan. When the pan is hot, add a few of the cakes at a time and cook undisturbed for about 2 minutes or until the underside is beginning to turn pale golden. Turn and cook the other side for the same amount of time. Once cooked remove the cakes from the pan and sit on a plate covered with kitchen paper. Cook the rest of the crab cakes, using more oil if needed. Serve with the dipping sauce.
Tip: The raw prawns in this mixture act as a binding ingredient so you don’t have to use egg.
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