Thai Red Curry Crab Cakes With a Chili Dipping Sauce
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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
  • 2 tablespoons lime juice
  • 2 teaspoons fish sauce
  • 2 teaspoons sugar
  • 1/2 cup sweet chili sauce (I use Thai kitchen brand again.)

Instructions

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