← すべてのレシピ

Thai-style crab cakes with quick chilli jam

Thai-style crab cakes with quick chilli jam — Potlikkrのコミュニティレシピ。

材料

• 3.0 tbsp Red Wine Vinegar
• 1.0 tbsp Cornflour Plus Extra For Dusting
• 6.0 tbsp Sunflower Oil For Frying

作り方 （プレビュー）

1. 1

   For the chilli jam dipping sauce, put the sugar, vinegar and 100ml/3½fl oz water in a small saucepan and gently heat until the sugar dissolves, stirring constantly. Add the chilli, garlic and ginger and bring to the boil. Cook for three minutes. Remove from the heat and pour into two heatproof serving bowls. It will thicken as it cools. (Any leftover chilli jam can be covered and kept in the fridge for up to two weeks.)

2. 2

   To make the crab cakes, put the crab meat, prawns, curry paste, cornflour and a couple of really good pinches of flaked sea salt and a few twists of ground black pepper into a food processor. Blend until well combined. You may need to remove the lid and push the mixture down a couple of times with a rubber spatula. Don’t allow the mixture to become too thin or smooth or it will be difficult to shape into crab cakes.