Thai Crab Patty Salad

154

Ingredients:

• White Crabmeat – 340 gms
• Prawns – 140 gms, cooked and peeled
• Lime Juice – 1 tsp
• Thai Red Curry Paste – 2 tsp
• Egg White – 1 tblsp, beaten
• Fresh Coriander – 1 tblsp, chopped
• Flour for dusting
• Sunflower Oil for shallow frying
• Cucumber – 1/2, peeled, deseeded and thinly sliced
• Beansprouts – 225 gms
• Salad Cress – 25 gms
• Fresh Coriander Stalks – 2 tblsp, chopped
• Rice Vinegar – 1 tblsp
• Sweet Chilli Sauce – 4 tblsp
• Salt and Pepper
• Fresh Coriander Leaves to garnish
• Lime Wedges to garnish

Method:

1. Place the crab, prawns, lime juice and curry paste in a food processor and process for a few seconds until finely minced.
2. Add the egg white and chopped coriander.
3. Season well with salt and pepper.
4. Process for a further few seconds until well mixed.
5. Transfer the mixture to a bowl and using lightly floured hands, shape into 12 small cakes.
6. Coat lightly in the flour.
7. Cover and chill in the fridge for an hour.
8. Heat the oil in a large frying pan and fry the crab cakes, in 2 batches, for 3 to 4 minutes until golden brown, turning once.
9. Drain on kitchen paper.
10. Place the cucumber, beansprouts, salad cress and coriander stalks in a bowl and toss together with the rice vinegar.
11. Divide between 4 serving plates.
12. Top with the hot crab cakes and spoon over the chilli sauce.
13. Serve garnished with coriander leaves and lime wedges.