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This brilliant king crab fish cake recipe from Andy Waters is packed with Thai flavours of chilli, coriander, kaffir lime leaves and fish sauce. Fairly easy to whip up, they are perfect for dunking into the refreshing cucumber dipping sauce.
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Begin by preparing the crab. Using your fingertips or a fork, shred the crab meat, ensuring that there is no shell or cartilage remaining. Add to a blender with the curry paste, lime leaves and juice, onions and fish sauce. Blitz to form a smooth paste
Transfer to a bowl and mix in the coriander, beans and chilli until combined. Using your hands, roll the mix into balls and place on a tray. Store in the fridge for at least 30 minutes to set
For the dipping sauce, combine the sugar, water, ginger, vinegar and salt in a small saucepan. Stir over a low heat, not allowing the sauce to boil, until the sugar dissolves
Place the cucumber in a bowl and pour over the dressing. Sprinkle in the chilli, onion and coriander, cover the bowl and set aside in the fridge until chilled
Heat enough peanut oil in a large wok (or, alternatively, in a deep-sided frying pan) to submerge the balls, then deep-fry the crab cakes in batches until golden brown and cooked through - this should take 3-4 minutes. Drain on kitchen paper
peanut oil, for deep frying
6
Serve the crab cakes alongside the cucumber dipping sauce and some wedges of lime (optional)
Andy Waters helped put the Midlands on the gastronomic map when he won a Michelin star in 2003 for Edmunds. The award came within six months of opening and the restaurant went on to be named restaurant of the year by Harden's Guide.
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King crab cakes
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