Crab and corn cake
Crab and corn cake is Crab Meat Deep Fried Mixed with corn, lightly seasoned with curry paste, eaten with a simple chicken sauce, it’s delicious.
Crab and corn cake ingredient
- Sweet corn2 pods
- Crab meat130 g
- Kaffir lime leaves (sliced)2 cards
- All purpose flour50 g
- Rice flour20 grams
- baking powder1⁄2 tsp
- Granulated sugar11⁄2 tsp
- salt1⁄2 tsp
- egg1 egg
- Red curry paste20 grams
- coconut milk6 tablespoons
- Rice bran oil
- sweet sauce
- coriander
Instructions
1. Slice the corn kernels and set aside.
2. Beat eggs and curry paste together. Add granulated sugar, salt, rice flour, wheat flour and baking powder, followed by coconut milk, corn kernels, crab meat, and sliced kaffir lime leaves.
3. Oil 160 degrees Celsius just enough to coat the pan. Spoon about 2 tablespoons of the mixture into the paste and use the back of the spoon to slightly flatten it. Fry until cooked, turn over, wait until crispy, scoop out of the oil, set aside.
4. Serve with chicken sauce. Garnished with coriander.
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