Coriander and Chilli Crab Balls

FRAGRANT SPICE AND DELICATE CRAB ARE SUCH AN IRRESISTIBLE COMBINATION; YOU MIGHT WANT TO MAKE A DOUBLE QUANTITY OF THESE.

MAKES 15 BITE-SIZED BALLS | PREPARATION TIME: 50 MINUTES
COOKING TIME: 15 MINUTES

FRESH

250g smooth mashed potato

300g white crabmeat

5–6 spring onions, finely chopped

I garlic clove, very finely chopped

5mm piece ginger, peeled and finely grated

2 red chillies, finely chopped

grated zest of 1 lime, then ½ juiced

1 tablespoon finely chopped coriander

1 egg, whisked

100g fresh breadcrumbs

SPICES

1 teaspoon ground cumin

PANTRY/LARDER

1 teaspoon salt, or to taste

3 tablespoons plain flour

oil, for deep-frying

OPTIONAL GARNISH

10cm piece daikon, finely grated and

squeezed dry with a cloth

2 tablespoons finely chopped coriander

SERVE

1 lime, cut into wedges

1. In a large bowl, place the mashed potato, crabmeat, spring onions, garlic, ginger, chillies, lime zest and juice, 1 tablespoon chopped coriander, ground cumin and salt.

2. Using your hands, gently mix together and shape the mixture into round balls. Place each ball onto a lightly oiled plate, and refrigerate for about 15–20 minutes.

3. Meanwhile, put the whisked egg into a bowl, then spread the flour and breadcrumbs on two separate plates. Heat enough oil in a deep saucepan or wok for deep-frying.

4. Take 1 crab cake at a time and lightly coat first in the flour, then dip into the egg and finally, coat in the breadcrumbs. Deep-fry in batches of 3–4 for about 2–3 minutes, or until crisp and golden. Remove with a slotted spoon and drain on paper towel. Garnish with daikon and more coriander, if liked, and serve with lime wedges.

NOTE: To test if the oil for deep-frying is hot enough, drop in a small piece of bread, if it browns in 20 seconds it’s ready.