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Crab and corn cakes with coriander dipping sauce
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Elevate dinner with homemade crab & corn cakes paired with zesty coriander dipping sauce.
Ingredients:
  • Sunflower oil, for frying
  • 1 egg
  • 82.50 ml plain flour
  • 1 garlic clove, finely chopped
  • 4 coriander sprigs, stalks only roughly chopped (leaves go into sauce, below)
  • 420g can sweet corn, drained
  • 200g fresh crab meat
  • 2 spring onions, thinly sliced
  • 107.50 gm caster sugar
  • 62.50 ml rice wine vinegar
  • 24.40 gm fish sauce
  • 22.00 gm sweet chilli sauce
  • 2 small red chillies, finely chopped
  • 40.00 ml coriander leaves finely chopped
Instructions:
  • Combine egg, flour, garlic, coriander stalks, and one-third of the corn in a food processor and blend into a rough paste. Add remaining corn, crab, and spring onion, then pulse briefly until just combined. Season to taste.
  • In a saucepan, combine sugar, rice wine vinegar, and 1/4 cup water. Stir over low heat until the sugar dissolves to make the dipping sauce.
  • Allow the mixture to cool slightly, then mix in fish sauce, sweet chilli sauce, fresh chilli, and chopped coriander leaves. Set aside.
  • Fill a deep-fryer or large saucepan halfway with oil and heat to 190°C (test by observing a cube of bread turning golden in 30 seconds).
  • In batches, gently place heaping tablespoons of batter into the oil for each fritter. Fry until golden and crispy for 1-2 minutes, flipping as needed. Use a slotted spoon to remove and let them drain on paper towels.
  • To enjoy, serve right away with your favorite dipping sauce.

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