Krungthup Crab Cakes with Coconut

Yes, I know it has been a LONG time since I have posted, but I do have my excuses ready.

First of all I have been on a diet, and hence the food has really not been all that blog worthy. It has been worth it though. I have managed to lose around 9 kilos!

What have I learnt while on this diet? I have learnt that you can make a low carb approximation of rice by placing the florets of cauliflower in the Thermomix and processing them on reverse, and low,and behold they kind of look like rice - steam it and use it just like rice, or use them as a topping instead of mashed potato on a shepherd's pie! You can also make a low carb "bread" and I use that term very loosely, from whipped egg whites, and a mixture of the yolks and cream cheese. Bake them, and use them in place of bread?! All I can say is that if you are hungry enough you will eat anything!

More importantly the main reason for my extended absence has been that any spare time I have had has been spent poring over all things Italian in anticipation of my upcoming trip. Yes, we are on the countdown now, only days to go! For those of you that want to follow my adventures I will post the address of my travel blog in the next few days.

So in amongst all that diet food I did make a few little treats along the way to relieve the boredom. For me this meal was a breath of fresh air, vibrant and zingy. For DH, not so impressive. The recipe came from "my partner in crime" and she and her husband couldn't understand why, but each to their own I say!

Krungthup Crab and Coconut Cakes
Recipe from Ainsley Harriot

Serves 4

350g white crab meat, squeezed to remove any excess liquid
150g firm white fish, skinned and boned
1 tbs fish sauce
1 tbs oyster sauce
2 cloves garlic, crushed
1 medium egg, beaten
25g unsweetened shredded coconut
1 red long , seeded and thinly sliced
4 shallots (spring onions)
3 tbs chopped coriander
Salt and pepper to taste
Oil for frying

Chiang-Mai Thai Dipping Sauce to serve

Cut the fish into chunks, and check that there are no bones. Place the fish into a food processor with the fish sauce, oyster sauce, garlic and a a small amount of salt and pepper. Process for a few seconds, until a rough paste has formed.

Add the crab meat and the egg, and process for a seconds or two, until well blended.

Scrape the mixture into a bowl and mix in the coconut, chilli, shallots, and coriander.

Using oiled egg rings, shape the mixture into patties. Spray the, lightly with cooking spray, and cook in a frypan that has been heated to medium high. Note that these patties will be quite sloppy, but they will firm up as,they cook. Cook the patties for 3-4 minutes each side, or until golden brown, and cooked through.

Serve immediately with the dipping sauce.

Chiang-Mai Dipping Sauce

6 tbs rice wine vinegar
4 tbs caster sugar
1/2 tsp salt
1 clove of garlic, very finely chopped
2 red Birdseye chillies, thinly sliced
1 tsp chopped coriander
1 shallot, trimmed and very finely sliced

Mix together the vinegar and the sugar until the sugar has completely dissolved.
Stir in the remaining ingredients. Mix well.

I did serve these with a small serving of garlic chilli prawns. Yum! Make them and you be the judge!

So now back to diet food. A couple more weeks and a couple more kilos to go!