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Ainsley Harriot's Crab & Coconut Cakes
Serves 4
10 syns total on Red Day (2.5 syns per person)
12oz white crab meat, squeezed to remove any excess moisture
5oz firm white fish (cod/haddock/coley) skinned and boned
1 tbsp Thai fish sauce
1 tbsp oyster sauce
2 garlic cloves crushed
1 medium egg, beaten
1oz unsweetened desiccated coconut
1 red finger chilli, seeded and thinly sliced
4 spring onions, trimmed and thinly sliced
3 tbsps chopped fresh coriander
salt and freshly ground white pepper
Serves 4
10 syns total on Red Day (2.5 syns per person)
12oz white crab meat, squeezed to remove any excess moisture
5oz firm white fish (cod/haddock/coley) skinned and boned
1 tbsp Thai fish sauce
1 tbsp oyster sauce
2 garlic cloves crushed
1 medium egg, beaten
1oz unsweetened desiccated coconut
1 red finger chilli, seeded and thinly sliced
4 spring onions, trimmed and thinly sliced
3 tbsps chopped fresh coriander
salt and freshly ground white pepper
- Cut the fish into chunks and check that no bones have been left behind. Place the fish into a food processor with the Thai fish sauce, oyster sauce, garlic and some salt and pepper. Process for a few seconds until it has formed a rough paste.
- Add the crab meat and the egg and process again for just a few seconds until well blended.
- Scrape the mixture into a bowl and mix in the coconut, chilli, spring onions and coriander
- Shape the mixture into 8 x 3" patties.
- Cook over medium-hot coals or under a grill for 3-4 minutes on each side until golden brown.