Wednesday, 22 April 2015

Crab and Prawn Thai cakes



Ingredients; 
Serves 6 for a starter or 3 for a main course. 
350g of peeled (Maris Pipper) potatoes, cut into even chunks
300g of dressed crab ( from a good deli or fishmongers) 
100g of fresh Prawns cut into cubes
2 Kaffir lime leaves, finely chopped 
1 tablespoon of grated ginger
I finely diced sweet onions or 150g of chopped spring onions 
Salt and pepper to taste
100g of Pako breadcrumbs 
1 tablespoons of coconut oil
80g of chopped coriander 


Method; 
Place the potatoes in a saucepan, fill with water till the potatoes are covered. 
Place the potatoes on a medium heat and cook for about 15-20 till tender. Use a fork or skewer to check your potatoes are done. If you insert the fork or skewer 
into the potatoes and there isn't any resistance, your potatoes are done. 


Drain your potatoes using a colander and leave till warm, which should be about 6 minutes. 
Using a fork, crush the potatoes, add the finely chopped Kafir lime, mix well and leave till cold. 


Add the grated Ginger and mix well


Now add the remaining ingredients, the Prawns, Crab, Coriander, Spring onions and sweet onions. 


Season with salt and pepper and mix everything together. 
Scoop a handful of the spiced mash and shape it into a 6cm disc and width. 

Roll each fish cake into the Pako breadcrumbs till covered completely and leave to rest. 

Preheat your oven to 180*c
Place a frying on a medium heat and add the coconut oil for about 2 minutes. 
Add the cakes to the frying pan. 
Brown each side and edges for about 2 minutes (you can pan fry them for about 12 minutes) or place them in a preheated oven for 10 minutes. 

Remove from the oven and serve immediately. Best with an Avocado salad and a spicy coconut curry. 
All photos and recipes  are by the owner of this blog.