Crab and Corn Cakes with Chilli Dipping Sauce Recipe
Summary
Preparation Time25 MinCooking Time25 Min
Ready In50 MinDifficulty LevelMedium
Health IndexAverageServings2
Ingredients
| Egg | 1 | |
| Plain flour | 4 Tablespoon | |
| Garlic | 1 Clove (5gm), crushed | |
| Coriander | 1 Tablespoon, chopped | |
| Sweetcorn | 340 Gram, drained | |
| 170 g can white crabmeat, well drained and flaked | ||
| Onions spring | 2 , finely sliced | |
| Sunflower or vegetable oil, for frying | ||
| Sweet chilli sauce | 4 Tablespoon (FOR THE CHILLI DIPPING SAUCE) | |
| Juice 1/2 lime | ||
| 1/2 finger-length chunk of cucumber, seeds scraped out, flesh finely chopped | ||
Directions
MAKING
1) In a food processor, add in the egg, flour, garlic and coriander stalks and one third of the corn. Blend to form a smooth paste.
2) Mix the paste with the remaining corn, crab, half of the spring onions and some seasoning.
3) Keep a tray lined with kitchen paper ready.
4) In a large, heavy saucepan, heat oil about 5 cm high inside the pan. Test the heat by dropping in a cube of bread. At the right temperature, it would brown in 30 to 40 seconds.
5) Into the hot oil, drop in dollops of the corn mix. Deep fry them for about 2 to 3 minutes till they turn crisp and golden. Then place it on the tray lined with kitchen paper and allow the oil to be absorbed. Deep fry the remaining mix the same way.
SERVING
6) Sprinkle the remaining spring onions over the hot cakes and serve with the dipping sauce.
1) In a food processor, add in the egg, flour, garlic and coriander stalks and one third of the corn. Blend to form a smooth paste.
2) Mix the paste with the remaining corn, crab, half of the spring onions and some seasoning.
3) Keep a tray lined with kitchen paper ready.
4) In a large, heavy saucepan, heat oil about 5 cm high inside the pan. Test the heat by dropping in a cube of bread. At the right temperature, it would brown in 30 to 40 seconds.
5) Into the hot oil, drop in dollops of the corn mix. Deep fry them for about 2 to 3 minutes till they turn crisp and golden. Then place it on the tray lined with kitchen paper and allow the oil to be absorbed. Deep fry the remaining mix the same way.
SERVING
6) Sprinkle the remaining spring onions over the hot cakes and serve with the dipping sauce.
Chef
