Number of serving: 4
Preparation time: 15 minutes
Total Cooking time: 10 minutes
250g crab meat
2 eggs, separate the egg white and yolk
50g fresh white breadcrumbs
3 tablespoon groundnut oil
Lime edges, to garnish
1 teaspoon ground coriander
¼ teaspoon chili powder
¼ teaspoon turmeric
3 teaspoon lime juice
1teaspoon brown sugar
1 piece peeled and grated fresh ginger (about 3cm),
3 tablespoon freshly chopped coriander
2 teaspoons finely chopped lemon grass
2 tablespoon plain flour
Mix well the crab meat with Ingredient B and egg yolk. Separate the
mixture into 15 portions. Form each portion into a patty 6cm diameter.
Lightly whisk the egg whites and put into a dish. Scatter the bread
crumbs on another new plate. Dip each crab patty in the egg whites then
follow by the breadcrumbs, ensure both sides is well coated. Heat the
oil in a large frying pan over medium heat. Add crab patty and fried
for 3 minutes on each side, or until golden brown and cooked through.
Remove, drain on kitchen paper towel. Put the crab on a plate, garnish
with the lime wedges and serve immediately.
The coated crab patty could be kept in the refrigerator for max 6
hours until ready to cook.