Sesame crisp Thai crab cakes
300g fresh white cooked crab meat
3 tbsp fish sauce
5 kaffir lime leaves
5 tbsp chopped coriander
1 diced shallot
1 clove crushed garlic
1 lime juiced
1 egg whisked
Coating:
2 eggs whisked
100g breadcrumbs
100g sesame seeds
Flour to dust
Method
Combine all ingredients
Form into 2 inch balls and roll in flour and then egg wash
Finally roll in breadcrumb and sesame mix
Shape into cakes and deep fry for 2 minutes, removing when crisp
Serve with a squeeze of fresh lemon
