Ingredients
For the sweet chilli sauce
2 garlic cloves
6 long red chillies
1 tbsp fish sauce
100g/4oz caster sugar
100ml/4fl oz rice vinegar
For the crab cakes
250g/8oz fresh crabmeat
75g/3oz fine dried breadcrumbs
25g/1oz unsweetened desiccated coconut
1 free-range egg
2 garlic cloves, finely chopped
1 tbsp fish sauce
1 tbsp oyster sauce
pinch ground white pepper
vegetable oil, for shallow frying
To serve
crisp lettuce leaves
handful fresh coriander leaves
Preparation method
For the sweet chilli sauce, pound the garlic and chillies to a paste using a pestle and mortar, then transfer to a saucepan with the remaining sweet chilli sauce ingredients and 100ml/4fl oz of water. Bring the mixture to the boil and continue to boil for five minutes, or until the mixture has reduced to a syrup-like consistency. Set aside to cool.
For the crab cakes, in a mixing bowl mix together the crabmeat, breadcrumbs, coconut, egg, garlic, fish sauce, oyster sauce and white pepper. Knead with your fingers until thoroughly combined, then break off small pieces and shape them into mini patties.
Heat the oil in a frying pan over a medium heat and fry the crab cakes, in batches if necessary, for 2-3 minutes on each side, or until golden brown and cooked through. Drain on kitchen paper.
Serve the hot crab cakes on a bed of lettuce leaves, scatter over the coriander and serve with the chilli sauce on the side for dipping.
