Operation Manual

Appetisers

Tasty Thai Crabcakes

Ingredients

2 x 170g tins crabmeat, drained

150g raw peeled king prawns (or other peeled raw prawns)

1 tbsp Thai green curry paste

1 tbsp flour, plus extra for dusting

4 spring onions, cut into quarters

25g fresh coriander leaves

6 tbsp sunflower oil or vegetable oil, for frying

Salt and freshly ground black pepper

Sweet chili sauce

Lime wedges and coriander for garnish

1. Place the crabmeat, raw peeled king prawns, curry paste, flour, spring onions,

coriander, salt and pepper into the Tall Cup and attach the Cross Blade.

2. Pulse until the mixture comes together. Form the crab and prawn mixture into

individual “cakes”, weighing 75g each and pat down to flatten.

3. Coat each cake in flour. Heat a frying pan filled with a good layer of sunflower

or vegetable oil.

4. When oil is hot, add the cakes and fry for about 3-4 minutes, until crispy on

both sides.

5. Garnish with lime wedges and coriander. Serve with sweet chili sauce

for dipping.