8 oz fresh crab meat
l oz unsweetened desiccated coconut
2 garlic cloves, finely chopped
1 tablespoon fish sauce
1 tablespoon oyster sauce
pinch of ground white pepper
fine dried white breadcrumbs, for coating
oil for deep frying
1 preserved plum
6 tablespoons rice vinegar
4 tablespoons sugar
2 small fresh red or green chilies, finely chopped
- Make the sauce. Use a fork to scrape the plum flesh from the stone. Heat the vinegar and add the sugar and plum flesh, stirring until the sugar dissolves. Simmer until a thin syrup begins to form, then remove from the heat. Stir in the chilies, pour into a bowl and set aside.
- In a mixing bowl, stir together the crab, coconut, egg, garlic, sauces and pepper. Knead with your fingers, then form into small patties.
- Roll in the breadcrumbs until well coated.
- Heat a pan of oil to 200°C (400°F). Deep-fry the patties until golden brown. Drain on kitchen paper and serve with the plum sauce
Makes 4 servings.
Source: Stylish Thai in Minutes