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Thai Crab Cakes

A thai recipe for Thai Crab Cakes, made with Ground Pork, Fish Sauce, Soy Sauce, Sugar, and Flour. Keep it handy for the next time you cook it.

Ingredients

• 1/2 lb
• 1 tbsp
• 1 tsp
• 1/4 tsp
• 1 cup
• 2 tbsp
• 1 cup
• 1/2 cup
• 1/2 cup
• 2 tbsp
• 1 tsp
• 1 tbsp
• 1 tsp

Method (preview)

1. 1

   Prepare the Sweet-Hot garlic sauce and pour into a small serving bowl. Let cool to room temperature.

2. 2

   In a medium bowl, gently combine the crabmeat, pork, pesto, egg, fish sauce, soy sauce, salt and sugar.

3. 3

   Mix well, leaving the crabmeat in large chunks if possible.

4. 4

   Put the flour on a plate and set this by the stove.

5. 5

   Carefully shape the crab-pork mixture into small cakes.

6. 6

   Dip each cake in the flour to coat it lightly.

7. 7

   Heat the oil in a large skillet over medium-high heat for 1 minute.

8. 8

   Add the crab cakes and saute, turning once, until golden brown and cooked, about 5 minutes per side.

9. 9

   Transfer to a serving platter and garnish with the cilantro and chili.

10. 10

    Serve at once wth the dipping sauce.

11. 11

    In a small saucepan, combine the sugar, water, vinegar, garlic and salt.

12. 12

    Bring to a boil over medium heat.

13. 13

    Stir to dissolve the sugar and salt and reduce the heat to low.

14. 14

    Simmer until the liquid reduces slightly and thickens to a light syrup, 20 minutes.

15. 15

    Remove from the heat and stir in the chile-garlic sauce.

16. 16

    Cool.

17. 17

    Combine the pepper, cilantro roots, and garlic and work the 3 ingredients into a fairly smooth paste in the mortar or in a small blender or food processor.

18. 18

    If you use a blender or food processor, you may need to add a little oil or water to ease the grinding.