INGREDIENTS
25 ml olive oil
1 x 2.5 cm piece fresh ginger root
12 crab sticks each cut into 6 pieces
1 small red chilli, seeds removed and chopped
4 spring onions chopped
1 small bunch fresh coriander chopped
Juice and rind of 1 lemon
Salt to taste
2 ml lemon pepper
3 large eggs
70 g - 110 g cake flour
250 ml breadcrumbs
METHOD
- Heat the oil in a frying pan over a moderate heat and saute the ginger and garlic for a minute
- Add the crab sticks and cook until they start to break up
- Add in the chilli and cook for a further minute
- Add the spring onions then turn off the heat and mix in the coriander, juice and rind, seasoning and leave mixture to cool
- Add eggs and sufficient flour to make the mixture firm enough to shape into small patties
- Shape into small rounds about 2 cm thick then crumb them with the breadcrumbs
- Place in refrigerator for 30 minutes or longer to firm up
- Heat oil and deep fry until golden brown and cooked through about 6-8 minutes
- Drain well
- Serve with sweet chilli dipping sauce
