Thai Red Curry Crab Cakes With A Chili Dipping Sauce Recipes

THAI FISH CAKES WITH CUCUMBER DIPPING SAUCE

Steps:

• Simply place the chunks of fish, the coriander leaves, lime juice, spring onions, curry paste, chilli and a little salt in a food processor and blend till you have a finely minced texture - don't blend it to a fine purée, though, as this is not so good. Transfer to a mixing bowl. Next take dessertspoons of the mixture and form them into balls, squeezing the mixture together. Then place them on a flat surface and flatten them out with the palm of your hand into small cake shapes about 1½ inches (4 cm) in diameter. You should get 16 in all. When all the fish cakes are ready, put them on to a plate, cover with clingfilm and leave them in the fridge for a couple of hours to firm up. Meanwhile, make the sauce. Place the cucumber, shallots or salad onions, carrot, chilli, ginger and peanuts in the a food processor and whiz till very finely chopped. Transfer the chopped vegetables to a bowl. Next mix the sugar with the vinegar to dissolve it, then pour it over the vegetables along with the soy sauce and groundnut oil. Mix thoroughly. To cook the fish cakes, heat 2 tablespoons of groundnut oil in a frying pan and, when it's very hot and beginning to shimmer, fry the cakes for about 1 minute on each side, then drain on crumpled kitchen paper. Garnish with sprigs of coriander and serve with the cucumber dipping sauce.

CRAB CAKES WITH RED CHILI MAYONNAISE

Steps:

• Mix mayonnaise, chili-garlic sauce, and 1 1/2 teaspoons lemon juice in small bowl. Cover and refrigerate chili mayonnaise.
• Heat 1 tablespoon oil in heavy medium skillet over medium-high heat. Add bell pepper, celery, onion, and jalapeño; sauté 3 minutes. Transfer to large bowl. Mix in crab, egg, 1/2 cup chili mayonnaise, and remaining 2 teaspoons lemon juice, then 1 1/2 cups breadcrumbs. Form crab mixture into eight 1/2-inch-thick cakes, using 1/2 cup for each. Dredge cakes in remaining 3 1/2 cups breadcrumbs, turning to coat. Place on baking sheet. Cover and refrigerate at least 1 hour and up to 8 hours.
• Heat remaining 2 tablespoons oil in heavy large skillet over medium heat. Working in batches, add crab cakes and cook until golden brown and cooked through, about 4 minutes per side. Transfer to plates. Serve, passing remaining chili mayonnaise separately.

THAI-STYLE CRAB CAKES WITH QUICK CHILLI JAM

Steps:

• For the chilli jam dipping sauce, put the sugar, vinegar and 100ml/3½fl oz water in a small saucepan and gently heat until the sugar dissolves, stirring constantly. Add the chilli, garlic and ginger and bring to the boil. Cook for three minutes. Remove from the heat and pour into two heatproof serving bowls. It will thicken as it cools. (Any leftover chilli jam can be covered and kept in the fridge for up to two weeks.)
• To make the crab cakes, put the crab meat, prawns, curry paste, cornflour and a couple of really good pinches of flaked sea salt and a few twists of ground black pepper into a food processor. Blend until well combined. You may need to remove the lid and push the mixture down a couple of times with a rubber spatula. Don't allow the mixture to become too thin or smooth or it will be difficult to shape into crab cakes.
• Remove the blade and transfer the mixture to a large bowl. Stir in the spring onions and coriander until evenly mixed. Sprinkle a small tray or platter with the extra tablespoon of cornflour.
• Wet your hands under the cold tap to stop the crab cakes from sticking. Take a small handful of the mixture - about the size of a golfball. Roll into a neat ball then flatten until around 1.5cm/¾in thick and 6cm/2½in in diameter. Place on the cornflour-dusted tray. Continue rolling and flattening the mixture until you have made 12 crab cakes.
• Pour the oil into a large non-stick frying pan and place over a medium heat. When the oil is hot, add six of the crab cakes and cook for two minutes on each side or until lightly browned and cooked throughout. Transfer to a warmed plate while the rest are cooked.
• Divide the crab cakes between two large plates or small platters. Add a dish of the chilli jam to each one and garnish with lime wedges and sprigs of fresh coriander to serve.

CRAB CAKES WITH RED CHILI MAYO

Steps:

• In a small bowl, combine the mayonnaise, chili sauce and 1-1/4 teaspoons lemon juice. Set aside., In a small skillet, saute the celery, onion, red pepper and jalapeno in 1 tablespoon oil until tender. Transfer to a large bowl; stir in the bread crumbs, egg, 1/2 cup reserved mayonnaise mixture and remaining lemon juice. Fold in crab. Cover and refrigerate for at least 2 hours. Cover and refrigerate remaining mayonnaise mixture for sauce., Place flour in a shallow bowl. Drop crab mixture by 2 tablespoonfuls into flour. Gently coat and shape into a 1/2-in.-thick patty. Repeat with remaining mixture. , In a large skillet over medium-high heat, cook patties in remaining oil in batches for 3-4 minutes on each side or until golden brown. Serve with reserved sauce.

THAI RED CURRY CRAB CAKES WITH A CHILI DIPPING SAUCE

Steps:

• 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.

THAI RED CURRY

Steps:

• Heat 1 tbsp vegetable oil in a large saucepan over a medium heat and fry 1 tbsp ginger and 1 tbsp garlic paste for 2 mins. Add 5-6 tbsp red curry paste, sizzle for a few secs, then pour in 800ml coconut milk.
• Bring to the boil, reduce to a simmer, stir a little and wait for the oil to rise to the surface.
• Add 8 skinless, boneless chicken thighs, cut into chunks, and lime leaves, and simmer for 12 mins or until the chicken is cooked through.
• Add 1 tbsp of the fish sauce and a pinch of brown sugar, then taste - if you like it a little saltier, add more fish sauce; if you like it sweeter, add a little more sugar.
• Bring to the boil, take off the heat and add ½ small pack Thai basil.
• Spoon the curry into four bowls and top with 1 red chilli, a thumb-sized piece of ginger and a few extra basil leaves. Serve with jasmine rice.

CRAB CAKES WITH SWEET CHILLI & GINGER DIPPING SAUCE

Steps:

• To make the dipping sauce, blend the garlic, chillies, ginger, lime leaves, lemongrass and coriander in a food processor until very finely chopped. Tip the sugar into a small saucepan, add 3 tbsp water and heat gently to dissolve. Continue to cook for another min or so until the syrup starts to thicken slightly.
• Add the chilli and ginger mixture, and continue to cook for a further 2-3 mins. Then stir in the rice vinegar, fish sauce and soy sauce. Remove from the heat and leave to cool to room temperature.
• Cook the beans in a small pan of boiling salted water for 1-2 mins until tender. Drain and refresh under cold running water, then leave to dry on kitchen paper. Mix the crab with the cooked beans and all the remaining ingredients, apart from the sunflower oil. Season with salt and freshly ground black pepper and shape into 8 small patties.
• Heat 1-2 tbsp sunflower oil in a frying pan and cook 4 crab cakes at a time until golden brown on both sides. Remove from the pan and keep warm while you cook the remainder. Serve with the sweet chilli dipping sauce.