Thai Crab Cakes

Name: Thai Crab Cakes
Ingredients: 1 pound sweet potatoes peeled and coarsely chopped; 1 tablespoon Thai fish sauce; 6 green onions trimmed and sliced; 1 tablespoon Thai red curry paste; 1 tablespoon cornstarch; 3 kaffir lime leaves thinly shredded; 2 cans crabmeat 6 oz each white, drained; 3 tablespoons chopped cilantro; 3 ounces sugar snap peas coarsely chopped; 2/3 cup rice flour to coat; vegetable oil for shallow frying; cilantro leaves to garnish; dipping sauce Thai chili, to serve

13 ingredients

4 steps

Ingredients

1 pound sweet potatoes peeled and coarsely chopped
1 tablespoon Thai fish sauce
6 green onions trimmed and sliced
1 tablespoon Thai red curry paste
1 tablespoon cornstarch
3 kaffir lime leaves thinly shredded
2 cans crabmeat 6 oz each white, drained
3 tablespoons chopped cilantro
3 ounces sugar snap peas coarsely chopped
2/3 cup rice flour to coat
vegetable oil for shallow frying
cilantro leaves to garnish
dipping sauce Thai chili, to serve

Directions

1

Bring a large saucepan of lightly salted water to a boil. Add the potatoes; cook for 15 mins until tender. Drain well; mash the potatoes with the fish sauce until soft and pulpy.
2

Add the onions, curry paste, cornstarch, lime leaves, cilantro and peas. Season with salt.
3

Using lightly floured hands, shape mixture into 12 patties. Lightly toss each patty in rice flour, shaking off the excess. If not frying immediately, cover in plastic wrap and refrigerate for up to 3 hrs.
4

Heat 1/4 inch oil in a large heavy-bottomed skillet on medium heat. Fry fishcakes in batches for 2 mins on each side until golden and crisp. Drain on paper towels. Garnish with cilantro. Serve warm with chili sauce.