Crisp crab cakes with chilli mango salsa

Makes 30 Prep time 20 minutes
Cook time 30 minutes

crisp crab cakes
350g canned crab meat (available at Culina)
100g snapper or seabass
30g coconut cream
½ tsp Thai palm sugar (available at most Thai supermarkets)
1/3 tsp baking powder
2 tsp light soy sauce
3 tsp fish sauce
1 tsp Thai red curry paste
½ tsp grated ginger and galangal
2 tsp sesame oil
2 tbsp coriander, chopped
3 tbsp spring onions, sliced
½ egg
pinch salt
4 kaffir lime leaves, sliced

batter
½ cup plain flour
2 eggs, beaten
1 cup panko (Japanese bread crumbs)
oil for deep frying

chilli mango salsa
1 medium ripe mango, finely diced
2 shallots, finely diced
1 red chilli, seeds removed and finely diced
handful coriander, finely chopped
juice of 1 lime
1 tsp fish sauce
dash balsamic vinegar

• Place all the ingredients into a bowl. Mix together until the mixture forms a rough paste.
• In a large frying pan, add enough oil to fill the pan and heat the oil until it sizzles slightly, about 160°C. Roll teaspoonfuls of crab mixture into balls with your hands and flatten slightly to form patties.
• Coat the patties in a light layer of flour, dip into eggwash and coat with panko.
• Carefully place them into the hot oil and fry until they turn golden-brown on both sides. Drain the crab cakes on kitchen paper and spear each with a wooden cocktail fork.
• Combine all the ingredients for chilli mango salsa. Spoon ½ tsp on each crab cake or serve on the side as a dip.

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