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Crab and corn cakes with coriander dipping sauce

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    Source: www.taste.com.auReport recipe

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    Nutrition Info . . .

    NutrientsProteins, Lipids, Carbohydrates, Cellulose
    VitaminsA, B1, B2, B3, B6, B12, H, C, E, P
    MineralsSelenium, Copper, Iodine, Fluorine, Chromium, Silicon, Potassium, Iron, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

    Ingredients Jump to Instructions ↓

    1. 1 egg

    2. 1/3 cup plain flour

    3. 1 garlic clove, finely chopped

    4. 4 coriander sprigs, stalks only roughly chopped (leaves go into sauce, below)

    5. 420g can sweet corn, drained

    6. 200g fresh crab meat

    7. 2 spring onions, thinly sliced

    8. Sunflower oil, for frying

    9. Dipping sauce

    10. 1/2 cup caster sugar

    11. 1/4 cup rice wine vinegar

    12. 1 tbsp fish sauce

    13. 1 tbsp sweet chilli sauce

    14. 2 small red chillies, finely chopped

    15. 2 tbsp coriander leaves finely chopped

    Instructions Jump to Ingredients ↑

    1. Place egg, flour, garlic, coriander stalks (only stalks) and one-third of the corn in a food processor and process to a rough paste. Add remaining corn, crab and spring onion, then pulse briefly to just combine. Season well.

    2. For the dipping sauce, place sugar in a pan with rice wine vinegar and 1/4 cup of water, then stir over low heat until sugar dissolves.

    3. Cool slightly, then add fish sauce, sweet chilli sauce, fresh chilli and chopped coriander leaves. Set aside.

    4. Half-fill a deep-fryer or large saucepan with oil and heat to 190°C (a cube of bread will turn golden in 30 seconds when oil is hot enough).

    5. Working in batches, carefully drop heaped tablespoons of batter into the oil for each fritter. Fry for 1-2 minutes until golden and crisp, turning. Remove with a slotted spoon and drain on paper towel.

    6. Serve immediately with dipping sauce.

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