Crab Cakes with Chilli Dipping Sauce

Ingredients:

250 g fresh crab meat
250 g cod steak or fillet, skin and bones removed, chopped
2 cloves garlic, chopped
1 medium red chilli, deseeded and chopped
1 stalk lemongrass, peeled and chopped
2 tbsp finely grated fresh ginger
3 tbsp chopped fresh coriander, plus extra to garnish
1 egg white
Salt and black pepper (to taste)
Oil for frying

For Chilli Dipping Sauce:

8 large red chillies, chopped
4 cloves garlic, chopped
2 tsp unrefined caster sugar
1 tbsp rice vinegar
1 tbsp Thai fish sauce
1 tbsp olive oil or groundnut oil
1 tsp sesame oil
1 tbsp dark soy sauce
1 small red chilli, chopped, to garnish

Method:

Place the crab meat, cod, garlic, chilli, lemongrass, ginger, coriander, egg white and seasoning in a blender or food processor and pulse until fairly smooth. Cover and chill for 30 minutes.

Heat a little oil in a non-stick frying pan and place heaped tablespoons of the crab mixture into the pan, flattening with a spatula. Fry for 3-4 minutes on each side, until golden. Cook in batches and keep warm.

Make the chilli dipping sauce. Put all the ingredients except the soy sauce in a saucepan. Bring to boil, then cover and simmer for 10-12 minutes. Transfer the mixture to a blender and blend until smooth. Return the sauce to the pan and add the soy sauce. Heat for 2 minutes.

Serve the crab cakes with fresh coriander, chopped chilli and the chilli sauce.