Posted by Golden on August 14th, 2010




1-2 banana leaves

2 garlic cloves, crushed

I tsp finely chopped lemon grass

? tsp pepper

2 tsp chopped fresh coriander

3 tsp creamed coconut

1 tsp limejuice

200g cooked crabmeat, flaked

1 tsp Thai fish or soy sauce

2 egg whites

1 egg yolk, lightly beaten

8 fresh coriander leaves

Soya oil, for deep frying

Chili sauce



Line 8 x 10n ramekin dishes or foil containers with the banana leaves, cutting them to shape.

2. Mix the garlic, lemon grass, pepper and coriander together. Mash the creamed coconut with the lime juice until smooth. Stir it into the other ingredients with the crab meat and fish sauce.

3. Whisk the eggs whites in a clean, dry bowl until stiff, and then lightly and evenly fold them into the crab mixture.

4. Spoon the mixture into the prepared ramekin dishes and press down lightly. Brush the tops with egg yolk and top each other with a coriander leaf.

5. Place in a steamer half-filled with boiling water, then cover with close fitting lid and steam for 15 minutes, or until firm to touch. Pour off the excess liquid and remove from the ramekin dishes

6. Heat the oil and deep fry the crab cakes for 1 minute, turning them over once or until golden brown. Serve with hot chili.





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Joined: August 9th, 2010
Articles Posted: 73

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