Cha Cua)
Ingredients:
450 g Mixed white and brown crab meat
2 Small shallots, finely minced
1 clove Garlic, finely minced
1 tablespoon Chopped coriander leaves
1/2 teaspoon Pepper
1/2 Egg, beaten
1 Breadcrumbs (from 1 bread) - optional
1/2 cup Vegetable oil, for frying
1 spring Chinese chive flowers, for garnishing
Serving :
Salad plate
Nuoc cham sauce
Cooking Procedure:
*
Put the crab meat, shallots, garlic, coriander, fish sauce, pepper and egg into a bowl.
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Mix together, then form into 12-16 cakes.
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If the crab meat was frozen and the mixture is too sloppy, add some breadcrumbs to stiffen the mixture a little.
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Place the cakes on a plate and chill in the refrigerator for about 1 hour to firm up.
*
Heat the oil in a large frying pan and add the crab cakes. Cook without moving them for 2-3 minutes, until brown and crusty underneath.
*
Turn them over carefully and cook for another 2 -3 minutes, then remove and drain on the kitchen paper.
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Serve the crab cakes garnished with Chinese chives flowers and with the salad and nuoc cham dipping sauce.
Makes 12-16
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