Spicy Crab and Prawn Fritters with Chilli Lime Dipping Sauce
2013-06-20- Cuisine: Australian
- Course: Appetizers and Snacks
- Skill Level: Easy, Moderate

- Yield : 30
- Servings : 10
A great Aussie alternative to the American east coast Crab Cake
Ingredients
- 650 g uncooked large prawns or 400 grams shelled uncooked prawns
- 2 x 170g cans crabmeat, drained (I used fresh crab from fish department or store, don't use crab flavoured pollock)
- 1 Tbs red curry paste
- 1 large egg
- 2 green onions, chopped coarsely
- 2 Tbs coarsely chopped fresh coriander
- 2 tsp coarsely chopped fresh lemon grass
- 1 red thai chilli, seeded, chopped coarsely --maybe less
- 2 Tbs peanut oil
- CHILLI LIME DIPPING SAUCE
- 2 Tbs lime juice
- 2 Tbs water
- 2 tsp fish sauce
- 2 tsp sugar
- 1 kaffir lime leaf, freshly shredded ( if not available use 1 tsp finely grated lime rind)
- 1 red thai chilli, seeded and chopped finely
Method
Step 1
Shell and devein prawns if needed. Blend or process with crab, paste, egg,onions,herbs, and chilli until just combined. Using your hands , shape level tablespoons of mixture into fritter shapes. Chill if not using tight away.
Step 2
Heat oil in large skillet; cook fritters , in batches until golden brown and cooked though. Drain on paper towels. Serve with chilli lime dipping sauce
Step 3
Chilli lime Sauce: Place all ingredients in small bowl; whisk until sugar dissolves.
Step 4
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