Chicken and Crab Meat Soup

Ingredients:

1 pc Chicken breast
7 cups Cold Water
200 g Crab meat
1 can Aspaaragus spears
1 tsp Salt
1 tbsp Soy sauce
4 tbsp Cornflour dissolved in 3 tbsp water
4 Egss - lightly beaten

Method:

Place chicken breast in boiling water. Cook for 20 mins. Remove breast and shred. Keep aside.

Strain the chicken stock. Combine chicken meat, crab meat and asparagus spears into pot. Season with salt, soy sauce and bring to boil.

Thicken with dissolved cornflour. Bring to boil and pour int beaten eggs slowly into soup. Stir well and serve hot.

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.