Go Back
–+ servings
Christian Gott

Spicy Crab and Prawn Fishcakes with Sweetcorn, Coriander and a Thai style Dipping Sauce    

5 from 1 vote
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 20 minutes
Servings: 4 people
Course: Appetiser, Appetizer, Lunch
Cuisine: Asian, Thai
Ingredients Equipment Method Notes

Ingredients
  

For the fishcakes
  • 150 gr firm White Fish such such as Cod, Haddock or Coley
  • 100 gr freshly picked White Crab Meat
  • 50 gr fresh peeled Prawns roughly chopped
  • 50 gr cooked Sweetcorn Nibs
  • 1 medium sized fresh, free range Egg
  • 2 stems Lemon Grass peeled and finely chopped
  • 2 small hot Chilli Peppers, finely diced
  • 1 piece of Preserved Ginger finely grated
  • 1 tablespoon of Fish Sauce
  • 2 fresh Limes zest and juice
  • ½ teaspoon ground Coriander
  • ¼ teaspoon Sea Salt and freshly ground Black Pepper
  • 1 bunch fresh Coriander finely chopped
  • A large knob of Butter and Vegetable oil for frying
For the dipping sauce
  • 1 small Carrot peeled and very finely diced
  • 1 Banana Shallot peeled and very finely diced
  • 1 stick Celery very finely diced
  • 1 sweet Red Pepper very finely diced
  • 2 small hot Chilli peppers finely diced
  • 2 stems Lemon Grass finely chopped
  • 2 cloves Garlic peeled and crushed to a pulp
  • 1 piece Preserved Ginger finely grated
  • 3 tablespoons Fish Sauce
  • 2 tablespoons Palm Sugar or soft Brown Sugar
  • 2 fresh Limes zest and juice
  • 1 tablespoon of fresh Coriander finely chopped
  • freshly boiled Water

Equipment

  • 1 Non-stick Frying Pan

Method
 

For the dipping sauce
  1. Place all of the ingredients, excluding the coriander, in a glass bowl and just cover with boiling water. Stir and allow to cool. When completely cooled down stir in the coriander.
  2. Adding the coriander whilst hot can discolour the chopped leaves, allowing the sauce to cool will ensure an appealing fresh green colour. The temperature of the boiling water is sufficient to soften but not cook the vegetables leaving a slight crunch.
For the fishcakes
  1. Blitz the fish in a food processor for two minutes on the pulse setting. You do not want to let the motor get hot as it will start to cook the fish.
  2. For a professional finish, you can pass the fish through a fine sieve to remove any unprocessed lumps. Add the egg, fish sauce, lime zest and juice and process for a further minute.
  3. Transfer to a bowl and work in the remaining ingredients. Do not worry if the mixture seems quite loose as it will produce a moist crab cake.
  4. Heat a thin coating of oil in a heavy bottomed non-stick frying pan over a medium-high heat add the butter and using an ice cream scoop drop in four or five balls of the crab mix.
  5. Flatten gently with a spatula and cook for five to six minutes before very carefully turning and cooking for a few more minutes.
  6. When the crab cakes are golden brown on both sides and firm to the touch but not solid, remove on to kitchen paper and keep warm. Wipe out the pan and repeat the process to use up the crab mixture.
  7. Serve with the dipping sauce and lime wedges.

Notes

Allergens in this recipe are;
 
     Celery Milk   Crab Raw Fish Eggs
Please see the Allergens Page

Tried this recipe?

Let us know how it was!