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Boo Jah (Crab Cakes with Cilantro Pesto)

A thai recipe for Boo Jah (Crab Cakes with Cilantro Pesto), made with Sweet Hot Garlic Sauce, Ground Pork, Cilantro Pesto, Egg Beaten, and Fish Sauce. Save it, add the ingredients to your shopping list, and cook it tonight.

Illustrative photo

Ingredients

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

Method (preview)

1. 1

   A handful fresh cilantro leaves 3 fresh red chee fah chiles (Thai birds), cut into long thin strips

2. 2

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

3. 3

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

4. 4

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

5. 5

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

6. 6

   Carefully shape the crab-pork mixture into small cakes.

7. 7

   Dip each cake in the flour to coat it lightly.

8. 8

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

9. 9

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

10. 10

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

11. 11

    Serve at once wth the dipping sauce.

12. 12

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

13. 13

    Bring to a boil over medium heat.

14. 14

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

15. 15

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

16. 16

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

17. 17

    Cool.

18. 18

    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.

19. 19

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