Crab and corn cakes with coriander dipping sauce

Crab and corn cakes with coriander dipping sauce

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Skip a trip to the local takeaway and impress your dinner guests with these crab & corn cakes with coriander dipping sauce.

The ingredient of Crab and corn cakes with coriander dipping sauce

  1. 1 egg
  2. 1/3 cup plain flour
  3. 1 garlic clove, finely chopped
  4. 4 coriander sprigs, stalks only roughly chopped (leaves go into sauce, below)
  5. 420g can sweet corn, drained
  6. 200g fresh crab meat
  7. 2 spring onions, thinly sliced
  8. Sunflower oil, for frying
  9. 1/2 cup caster sugar
  10. 1/4 cup rice wine vinegar
  11. 1 tablespoon fish sauce
  12. 1 tablespoon sweet chilli sauce
  13. 2 small red chillies, finely chopped
  14. 2 tablespoons coriander leaves finely chopped

The instruction how to make Crab and corn cakes with coriander dipping sauce

  1. Place egg, flour, garlic, coriander stalks (only stalks) and one-third of the corn in a food processor and process to a rough paste. Add remaining corn, crab and spring onion, then pulse briefly to just combine. Season well.
  2. For the dipping sauce, place sugar in a pan with rice wine vinegar and 1/4 cup of water, then stir over low heat until sugar dissolves.
  3. Cool slightly, then add fish sauce, sweet chilli sauce, fresh chilli and chopped coriander leaves. Set aside.
  4. Half-fill a deep-fryer or large saucepan with oil and heat to 190u00b0C (a cube of bread will turn golden in 30 seconds when oil is hot enough).
  5. Working in batches, carefully drop heaped tablespoons of batter into the oil for each fritter. Fry for 1-2 minutes until golden and crisp, turning. Remove with a slotted spoon and drain on paper towel.
  6. Serve immediately with dipping sauce.

Nutritions of Crab and corn cakes with coriander dipping sauce

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calories: https://schema.org
calories: NutritionInformation

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