Crab, Pork and Chili Fritters Recipe
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These delicious fritters can be made the day
before and chilled in the refrigerator overnight to allow the flavors to
develop. Serve on the day of cooking.
Ingredients: (Serves 4)
Fritters:
115 g/4oz canned white crabmeat, drained
115 g/4 oz fresh pork mince
2 fresh red chilies, deseeded and roughly
chopped
1 teaspoon salt
2 scallions (spring onions), chopped
Handful of fresh cilantro, chopped
1 egg white
Peanut (groundnut) or vegetable oil, for
shallow-frying
Dipping Sauce:
150 ml/5 fl oz water
4 tablespoons caster sugar
1 tablespoon rice vinegar
½ small red onion, very finely diced
5-cm/2-inch piece cucumber, very finely
diced
Method:
Put all the fritter ingredients except the
oil in a food processor and process to a coarse paste. Use damp hands to
shape into 20 small, flat cakes.
Heat enough oil to cover the base of a large
frying pan, add the fritters, in 2-3 batches, and cook over a
medium-high heat for 2 minutes on each side, or until browned and cooked
through. Remove with a slotted spoon, drain on kitchen paper and keep
warm while you cook the remaining fritters..
Meanwhile, to make the dipping sauce, put
the water, sugar and vinegar in a small saucepan and heat gently until
the sugar has dissolved. Add the onion and cucumber and simmer for 5
minutes. Serve warm, or cold, in a small serving dish with the fritters.
Note: If you are making a large
quantity of these fritters for a dinner party, cook them in several
batches and transfer to a roasting tin. Warm them all up together in a
hot oven until thoroughly heated through and serve immediately.
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Happy Cooking,
Carol |