Thursday, 10 February 2011

Spicy Thai Snacks

I had quite a few fresh ingredients left over from my little Chinese feast (posted for Chinese new year), so rather than waste them I concocted some tasty Thai snacks for the family.  They were a great success and lasted all of 5 minutes.

For the coconut crab cakes I used a tin of white crab meat which was surprisingly sweet and tasty. 

Coconut crab cakes

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
2 cloves garlic, crushed and 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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