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