Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
13 Ingredients
Number of servings
4
- 1 lemon, grated zest and juice
- 1 pinch salt
- 1 pinch freshly ground black pepper
- 3tablespoons vegetable oil
- 1 medium fresh medium-hot red chilli, deseeded
- 2 cloves garlic, peeled
- 1 handful fresh coriander
- 1teaspoons Thai fish sauce
- 2 eggs, lightly beaten
- 125grams breadcrumbs, fresh
- 1/2 cup dark soy sauce (to serve)
- 1/4 cup sweet chilli sauce (to serve)
- 340grams white crabmeat, drained
Method
Step 1 of 3
Put the crabmeat, chilli, garlic, coriander, lemon zest and juice, and fish sauce in a food processor. Whiz until a rough paste forms, then add the beaten egg and plenty of salt and black pepper. Whiz again.
Step 2 of 3
Scoop the mixture up using your hands, and roll into 2.5cm (1in) balls. Tip the breadcrumbs onto a plate, and roll the crab balls in them until well covered.
Step 3 of 3
Heat a little of the oil in a frying pan over a medium heat. Add a few of the balls at a time to the pan, to cook in batches. Shallow-fry for about 5 minutes until golden all over, moving the balls around the pan so that they brown evenly, topping up with more oil as needed. Drain on kitchen paper. Serve hot with soy sauce and sweet chilli sauce for dipping.
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