Asian Crabcakes with Fruit Chutney
Mmm
Yield
4 servingsPrep
20 minCook
30 minReady
50 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Fishcakes | |||
| 225 | grams |
crab meat
white, cooked and drained |
|
| 8 | each |
shrimp
raw, shelled and chopped |
*
|
| 2 | each |
scallions, spring or green onions
sliced |
|
| 2 | dash |
soy sauce, light
|
*
|
| 2 | each |
green chili peppers
deseeded and chopped |
*
|
| 1 | bunch |
cilantro
leaves and stalks, chopped |
*
|
| 2 | stalks |
lemongrass
inner core finely chopped |
*
|
| 1 | teaspoon |
fish sauce
|
*
|
| 1 | medium |
egg whites
|
*
|
| 1 | tablespoon |
cornstarch
cornstarch |
|
| 1 | x |
vegetable oil
for frying |
*
|
| Chutney | |||
| 1 | slice |
pineapple
finely diced |
|
| ½ | each |
mangos
diced |
|
| ½ | each |
paw-paw
diced |
* |
| 1 | inch |
ginger
grated |
*
|
| 1 | clove |
garlic
minced |
|
| ½ | small |
red onion
diced |
|
| 2 | tablespoons |
red wine vinegar
|
|
| 1 | tablespoon |
brown sugar
soft |
|
| 1 | x |
cloves, ground
to taste |
*
|
| 1 | x |
cumin
ground, to taste |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Fishcakes: | |||
| 225 | grams |
crab meat
white, cooked and drained |
|
| 8 | each |
shrimp
raw, shelled and chopped |
*
|
| 2 | each |
scallions, spring or green onions
sliced |
|
| 2 | dash |
soy sauce, light
|
*
|
| 2 | each |
green chili peppers
deseeded and chopped |
*
|
| 1 | bunch |
cilantro
leaves and stalks, chopped |
*
|
| 2 | stalks |
lemongrass
inner core finely chopped |
*
|
| 5 | ml |
fish sauce
|
*
|
| 1 | medium |
egg whites
|
*
|
| 15 | ml |
cornstarch
cornstarch |
|
| 1 | x |
vegetable oil
for frying |
*
|
| Chutney: | |||
| 1 | slice |
pineapple
finely diced |
|
| 0.5 | each |
mangos
diced |
|
| 0.5 | each |
paw-paw
diced |
* |
| 1 | inch |
ginger
grated |
*
|
| 1 | clove |
garlic
minced |
|
| 0.5 | small |
red onion
diced |
|
| 3E+1 | ml |
red wine vinegar
|
|
| 15 | ml |
brown sugar
soft |
|
| 1 | x |
cloves, ground
to taste |
*
|
| 1 | x |
cumin
ground, to taste |
*
|
Directions
Chutney:
Put all ingrediants in a small pan and cook for 15 minutes on a low heat.
Stir regularly, until thickens to chutney constituency.
Don't let it darken too much.
Leave to cool and then chill.
Crabcakes:
Put first 8 ingrediants into a bowl and whisk.
Seperately, whisk the egg white and cornflour and fold into the mixture.
Shape into small cakes.
Shallow fry for ⅔ minutes on each side until golden brown.
Serve.
