For the coconut crab cakes I used a tin of white crab meat which was surprisingly sweet and tasty.
1 x 130g tin white crab meat
1.5" fresh root ginger, peeled and finely grated
1 stalk lemongrass, bashed and finely chopped
2 green Thai chillies, finely chopped (I left the seeds in but you may not want it quite so spicy)
2 tbsp fresh breadcrumbs
1 clove garlic, crushed
1/4 tsp shrimp paste
1 tbsp chopped coriander
Juice of 1 /2 lime
1tbsp oyster sauce
1 tbsp dessicated coconut
1 egg white to bind
Place all the ingredients in a bowl and mix well. Form small patties using a dessert spoon and coat them in a little flour, shake off the excess.
Heat a little oil in a heavy based frying pan over a medium heat. Fry the crab cakes for 2-3 minutes each side until they are golden brown and firm to the touch.
Serve with a sweet chilli dip.
Beef and Peanut Rolls
6 Spring roll wrappers
250g lean minced beef
2 green chillies finely chopped
1/2 onion, finely chopped
2" root ginger, peeled and grated
1 tbsp chopped coriander
2 stalks lemongrass, bashed and finely chopped
2 tbsp dark soy sauce
2 tbsp crunchy peanut butter
A little oil for browning
Sesame oil for brushing
Heat a little oil in a frying pan and soften the onion over a medium heat, add the minced beef and stir until browned. Next add the chilli, garlic, ginger and lemon grass, cook, stirring continuously for around 2 minutes. Add the soy sauce, honey, and chopped coriander and continue to cook for 2-3 minutes until most of the liquid has evaporated, add the peanut butter and stir to combine.
Pre-heat the oven to 180C
Place 2 tbsp of the beef mixture into the spring roll wrappers and roll to a large cigar shape. Lay the rolls on a baking tray and brush all over with sesame oil . Place in the pre-heated oven and bake for 10-15 minutes until golden brown.
Serve hot cut into diagonal pieces.
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