Thai Red Curry Crab Cakes With a Chili Dipping Sauce

Ingredients

• 350 g crabmeat (I use fresh, I love the taste and prefer it, but canned would be fine.)
• 550 g uncooked prawns, shelled, deveined
• 1 1/2-2 tablespoons Thai red curry paste (I use Thai kitchen brand.)
• 3 green onions, chopped coarsely
• 2 tablespoons fresh coriander, finely chopped
• 2 teaspoons lemongrass, finely chopped
• 1 egg
• 2 tablespoons peanut oil

Chili dipping sauce

• 2 tablespoons lime juice
• 2 teaspoons fish sauce
• 2 teaspoons sugar
• 1/2 cup sweet chili sauce (I use Thai kitchen brand again.)

Directions

1. 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. 2

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

3. 3

   Serve crab cakes with dipping sauce.

4. 4

   For the dipping sauce.

5. 5

   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.