Krungthep Crab and Coconut Cakes

Because the mixture for these little cakes is quite soft, they really need to be cooked on a fine-meshed rack like the one pictured here or a heavy metal plate that sits on top of the barbecue. This helps to hold them together until they firm up and also stops the mixture from sticking to the bars. Turn them over carefully when cooking, using a spatula or similar utensil.

Serves 4

350 g (12 oz) white crab meat, squeezed to remove any excess moisture

150 g (5 oz) firm white fish such as cod, haddock or coley, skinned and boned

1 tablespoon Thai fish sauce

1 tablespoon oyster sauce

2 garlic cloves, crushed

1 medium egg, beaten

25 g (1oz) unsweetened desiccated coconut

1 red finger chilli, seeded and thinly sliced

4 spring onions, trimmed and thinly sliced

3 tablespoons chopped fresh coriander

sunflower oil for brushing

salt and freshly ground white pepper

1 quantity of Chiang-Mai Thai Dipping Sauce (see here) or bottled chilli dipping sauce to serve

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 and process for a few seconds until it has formed a rough paste.

Add the crab meat and the egg and process once more 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 7.5 cm (3 in) patties. Brush them lightly with some sunflower oil and barbecue over medium-hot coals for 3–4 minutes on each side until golden brown. Serve immediately with the Chiang-Mai Thai Dipping Sauce (see here) or bottled chilli dipping sauce.