Watch Eva Pau's Asian Christmas on the 22 & 23 December on RTÉ One.
Ingredients
Serves: 4 as a starter ( makes 10 crab cakes)
PrepTime: 15mins
Cook Time: 10mins
- 200g crabmeat
- 100g raw, peeled, deveined prawns
- 3 spring onions, finely chopped
- 2 stalks fresh coriander, finely chopped
- 2 kaffir lime leaves
- 1 large fresh red chilli
- 1 tbsp of fish sauce
- 1 tbsp cornflour
- ¼ tsp salt
- ¼ tsp white pepper
- 1 egg, beaten
- 80g Panko Breadcrumbs
Thai Seafood Sauce
- 70g palm sugar, dissolved in warm water
- 1tbsp water
- 50g Fresh large green chilli
- 1 fresh large red chilli
- 3 stalks of fresh coriander cut into 1inch pieces
- 3 cloves garlic
- 2 tbsp fish sauce
- 2tbsp lime juice
Method
- Into a blender, add your prawns, spring onion, coriander, lime leaves, chilli, fish sauce, cornflour, salt and pepper. Blitz until smooth for about 2-3 minutes.
- Into a bowl, add your crabmeat and prawn mixture. Mix well to combine.
- Take a heaped tablespoon of the mixture and roll into a ball, then flatten and dip it in the beaten egg before coating it with the panko breadcrumbs. Repeat this step until all the mixture is finished.
- Into a wok, add 1 ½ inches of oil. Heat to 170 degrees and shallow fry the crabcakes for 3 minutes on each side. Set them onto some kitchen paper and let them rest while you make the dipping sauce.
- Into a small saucepan, make your palm sugar syrup by melting 1 tbsp of water with your palm sugar. Set aside.
- In a blender, add your chillies, coriander, garlic, fish sauce, lime juice and 1tbsp-1 1/2tbsp of palm sugar syrup. Blend for 2-3minutes. The dipping sauce is ready to serve with your crab cakes.
Watch Eva Pau's Asian Christmas on the 22 & 23 December on RTÉ One. Catch up on RTÉ Player.
