Thai Red Curry Crab Cakes With a Chili Dipping Sauce

READY IN: 28mins
UNITS: US

INGREDIENTS

Nutrition
  • 350
    g crabmeat (I use fresh, I love the taste and prefer it, but canned would be fine.)
  • 550
    g uncooked prawns, shelled, deveined
  • 1 12 - 2
    tablespoons Thai red curry paste (I use Thai kitchen brand.)
  • 3
    green onions, chopped coarsely
  • 2
    tablespoons fresh coriander, finely chopped
  • 2
    teaspoons lemongrass, finely chopped
  • 1
  • 2
    tablespoons peanut oil
  • Chili dipping sauce
  • 2
    tablespoons lime juice
  • 2
    teaspoons fish sauce
  • 2
    teaspoons sugar
  • 12
    cup sweet chili sauce (I use Thai kitchen brand again.)
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DIRECTIONS

  • Blend or Process crab, prawns, paste, lemon grass, coriander, onions and egg until just combined. Shape into small patties using about a tablespoon of mix for each (will make about 25-30.) OR shape into larger patties (will make about 10-12).
  • Heat oil in a large frying pan, cook crab in batches until browned on both sides and cooked through.
  • Serve crab cakes with dipping sauce.
  • For the dipping sauce.
  • Mix lime and sugar together, place in the microwave 30-45 seconds, to dissolve sugar, stir in fish sauce and sweet chili, Place in serving bowl and serve with crab cakes.
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