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

2 eggs whisked
100g breadcrumbs
100g sesame seeds
Flour to dust

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
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