Recipe By Jaxters
Ref: 678
Heading: Canapes & Nibbles
Cuisine: Thai/Vietnamese
Food Type: Seafood
No of Portions: 16
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Ingredients & Prep
300 g
Cooked white crab meat
80 g
Panko breadcrumbs
15 g
Fresh coriander chopped
1 Med egg beaten
3 Spring onions finely chopped
1 tbsp
Fresh ginger grated
1 tbsp
Thai fish sauce
1 Fresh Kaffia lime leaf finely chopped
1 Large mild red chilli finely chopped
1 Lime juiced & zest
16 Cocktail stick
Coating
80 g
Panko breadcrumbs
1 Med egg beaten
deep fat fry
Veg or Groundnut oil
Dip
g
Thai sweet chilli sauce
Garnish
sprinkle
Fresh coriander leaves
Method
Step 1
Pre-heat oil either in a deep fat fryer or 5cm deep in a saucepan to 160°C.
Step 2
Place crab, breadcrumbs, coriander, egg, spring onion, chilli, ginger, fish sauce, Kaffia lime leave, lime zest & juice in a bowl & mix well.
Step 3
Divide & roll mixture into balls the size of a small walnut, place egg & breadcrumbs into separate bowls, then coat each one first with egg then into the breadcrumbs & coat, when all done lower balls in batches in hot oil & fry until light golden brown, when removed place on kitchen paper to soak any excess oil
Step 4
Place crab cake balls on a serving platter, poke a cocktail stick in each one, pour sweet chill sauce into a small bowl to dip crab cake balls into.
Suggestion & Tips
You can use mashed seafood sticks instead of crab.