Crab, Pork and Chili Fritters Recipe
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.
Happy Cooking,
Carol |
