Aubergine & pork hotpot
Slow-cooked aubergines become deliciously soft and absorb all the flavour of this fragrant Asian-inspired stew
Crab cakes with sweet chilli & ginger dipping sauce
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
- 75g French beansfinely sliced
- 200g fresh white crabmeat
- 1 red chillideseeded and finely chopped
- 1 garlic clovecrushed
- 4 spring onionstrimmed and finely chopped
- 1 tbsp freshly grated ginger
- grated zest 1 lime
- 1 tbsp chopped coriander
- 75g fresh white breadcrumbs
- 1 tbsp mayonnaise
- 1 eggbeaten
- sunflower oilfor frying
For the dipping sauce
- 5 garlic clovesroughly chopped
- 2 red chilliesroughly chopped
- 6cm piece gingerpeeled and roughly chopped
- 2 dried kaffir lime leaves
- 1 stalk lemongrasstrimmed and roughly chopped
- 2 tbsp chopped coriander
- 175g caster sugar
- 50ml rice wine vinegar
- 1 tbsp fish sauceor lime juice
- 1 tbsp soy sauce
Nutrition: per serving
- kcal467
- fat18g
- saturates3g
- carbs65g
- sugars49g
- fibre1g
- protein16g
- salt2.75g
Method
step 1
To make the dipping sauce, blend the garlic, chillies, ginger, lime leaves, lemongrass and coriander in a food processor until very finely chopped. Tip the sugar into a small saucepan, add 3 tbsp water and heat gently to dissolve. Continue to cook for another min or so until the syrup starts to thicken slightly.
step 2
Add the chilli and ginger mixture, and continue to cook for a further 2-3 mins. Then stir in the rice vinegar, fish sauce and soy sauce. Remove from the heat and leave to cool to room temperature.
step 3
Cook the beans in a small pan of boiling salted water for 1-2 mins until tender. Drain and refresh under cold running water, then leave to dry on kitchen paper. Mix the crab with the cooked beans and all the remaining ingredients, apart from the sunflower oil. Season with salt and freshly ground black pepper and shape into 8 small patties.
step 4
Heat 1-2 tbsp sunflower oil in a frying pan and cook 4 crab cakes at a time until golden brown on both sides. Remove from the pan and keep warm while you cook the remainder. Serve with the sweet chilli dipping sauce.
