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Crab And Corn Cakes With Chilli Dipping Sauce

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Ingredients
  Egg 1
  Plain flour 4 Tablespoon
  Garlic 1 Clove (5 gm), crushed
  Chopped coriander 1 Tablespoon (Use The Leaves For The Main Course)
  Canned sweet corn 340 Gram, green giant original, well drained
  Canned white crabmeat 170 Gram, well drained and flaked
  Spring onions 2 , finely sliced
  Sunflower oil/Vegetable oil 2 Cup (32 tbs) (For Frying)
  Sweet chili sauce 4 Tablespoon
  Lime juice 1⁄2 Tablespoon
  Cucumber 1⁄4 , seeds scraped out, flesh finely chopped (1/2 Finger-Length Chunk)
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.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Appetizer
Method: 
Deep Fried
Ingredient: 
Crab
Interest: 
Gourmet
Preparation Time: 
25 Minutes
Cook Time: 
25 Minutes
Ready In: 
50 Minutes
Servings: 
2

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