Thai Red Curry Crab Cakes with a chilli Dipping Sauce

Here is another of the dishes I made for my sisters birthday over the weekend, thank goodness three of them had already been posted or I would have had so many to catch up on. As it was her night, except for the ostrich with a truffle sauce (made for my brother.) all the recipes were geared for her.

Although I said yesterday she did try oysters for the first time and loved them and this was her first time trying Ostrich and she loved that too. The recipe I am about to post after this one for hoisin chicken balls she absolutely loves as well.

Ingredients

350g Crab meat (I use flesh I love the taste and prefer it but can would be fine.)
550g Uncooked prawns, shelled, deveined
11/2-2 Tablespoons Thai red curry (I use Thai kitchen brand.)
3 Green onions, chopped coarsely
2 Tablespoons fresh coriander, finely chopped
2 Teaspoons lemon grass, finely chopped
1 egg
2 Tablespoons peanut oil


Chili dipping sauce

2 Tablespoon lime juice
2 Teaspoons fish sauce
2 Teaspoons sugar
1/2 Cup sweet chili sauce (I use Thai kitchen brand again.)



Method

1. Blend or Process crab, prawns, paste, lemon grass, coriander, onions and egg until just combined. Shape into small patties using about a tablespoon of mix for each (will make about 25-30.) OR shape into larger patties (will make about 10-12).

2. Heat oil in a large frying pan, cook crab in batches until browned on both sides and cooked through.

Serve crab cakes with dipping sauce.


For the dipping sauce

1. Mix lime and sugar together, place in the microwave 30-45 seconds, to dissolve sugar, stir in fish sauce and sweet chili, Place in serving bowl and serve with crab cakes.


All photo's taken by me unless otherwise stated.

Spiced Carrot Dip

This is a quick easy dip that is healthy and light, it is a great recipe to put out, prior to a meal, for guests to pick at or as something to snack on. I made this on the weekend as I had my family over for my sisters birthday. I have also made this along with other dips when I have had 20-30 people over for a party, as something to snack on, while I am getting together the main affair.




Ingredients


4 Medium carrots, peeled and chopped coarsely
1 Tablespoon of olive oil
2 Cloves Garlic, crushed
3/4 Teaspoon ground cumin
3/4 Teaspoon ground coriander
1/2 Teaspoon ground turmeric
150g Greek yogurt
2 Tablespoons fresh coriander, chopped finely


Method

1. Boil or microwave carrots until soft, drain

2. Heat oil in a frying pan cook garlic and spices until fragrant.

3. Blend or process carrot, spices, yogurt and coriander until smooth.

Refrigerate until needed.

Serve with either homemade dippers or store bought.


All photo's taken by me unless otherwise stated.