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Crab and Coconut Cakes with Plum Sauce


8 oz fresh crab meat
l oz unsweetened desiccated coconut
1 egg
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

Plum Sauce

1 preserved plum
6 tablespoons rice vinegar
4 tablespoons sugar
2 small fresh red or green chilies, finely chopped


  1. 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.
  2. In a mixing bowl, stir together the crab, coconut, egg, garlic, sauces and pepper. Knead with your fingers, then form into small patties.
  3. Roll in the breadcrumbs until well coated.
  4. 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

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