When I was staying at Shangri-La Chiang Mai, Thailand, I was taught a number of dishes that were exclusively served to the Thai royal household. (Playlist for these videos can be found here – Jackie M’s Northern Thai Recipes)
I was sufficiently intrigued therefore, when I came across a recipe for Royal Thai crabcakes at www.panningtheglobe.com, that I decided to attempt an adaptation of it during this Live Asian Kitchen cooking session >>
Royal Thai Crabcakes
INGREDIENTS:
200g crab meat
1 cup cold, cooked rice
1 egg
1 Tbsp condensed milk
½ Tbsp chicken powder
2 Tbsps tapioca starch
2 Tbsps minced preserved radish OR 2 Tbsps dried shrimps, soaked and minced
½ cup breadcrumbs, lightly pan-fried until crispy
2 stalks coriander
Oil for pan-frying
Sauce –
⅓ cup water
2 Tbsps sugar
2 Tbsps fish sauce
2 Tbsps lemon juice
1 tsp minced garlic
1 bird’s eye chilli, thinly sliced
METHOD:
- Combine sauce ingredients. Set aside.
- In a mixing bowl, combine crab meat, rice, egg, condensed milk, chicken powder, tapioca starch and minced preserved radish or dried shrimp.
- Mix well, then form into lumps about 2-inches in diameter.
- Coat well with bread crumbs, then pan-fry for about 5 minutes or until golden brown on both sides.
- Garnish with coriander and serve with sauce.
