Ingredients Jump to Instructions ↓

  1. 30 g plain flour

  2. 1/4 tsp baking powder

  3. 2 tbsp beaten egg

  4. 1/2 tbsp fish sauce

  5. 75 g white crabmeat

  6. 1 red chilli, seeded and finely chopped

  7. 1 spring onion, finely chopped

  8. 1 cm piece root ginger, grated

  9. 1 tbsp fresh coriander Salt and freshly ground black pepper

  10. 2 tbsp vegetable oil

Instructions Jump to Ingredients ↑

  1. In a bowl, beat together the flour, baking powder, egg and fish sauce until smooth. Stir in the crabmeat, chili, spring onions, ginger and coriander and season with salt and pepper. Set aside for 30 minutes. Meanwhile, make the dip. Pour the vinegar, grated rind and lime juice into a small pan and add the sugar. Heat gently until the sugar dissolves. Bring to the boil, then remove from the heat and stir in the lime rind. Season to taste and allow to cool. Heat the oil in a frying pan. Whisk 1 tbsp cold water into the crab mixture. When the oil is hot, drop tablespoons of the mixture into the oil and cook for 2 minutes on each side, until golden. Lift out with a slotted spoon and drain on kitchen paper then place in a warm oven whilst you cook the remaining mixture. Repeat until all the mixture has been used. Serve hot with the dipping sauce.


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