Thaitalian Crab Cakes are so mourish you’ll be cooking up more before you’ve finished eating this batch


300 g tinned crab
30 g fresh coconut, finely shredded
1 egg
3 cloves garlic, minced
1 Tbsp thai fish sauce
1 Tbsp thaitalian tingler chilli jam
1/4 tsp ground white pepper
150 g panko breadcrumbs, for coating
1 litre oil for deep frying
For the plum sauce
1 preserved plum
6 Tbsp rice vinegar
4 Tbsp Sugar
3 finger chillies
Alternatively to dip
2 Tbsp horners aftermath chilli jam


First make the sauce. Use a fork to scrape the plum flesh from the stone. Heat the vinegar and add the sugar and plum flesh, stirring until the sugar dissolves which will take about 2 Minutes. Simmer until a thin syrup begins to form, then remove from the heat. Stir in the chillies, pour into a bowl and set aside.

In a mixing bowl, stir together the crab, coconut, egg, garlic, sauces and pepper. Knead with your fingers, then form into small patties. Roll in the breadcrumbs until well coated.

Heat a pan of oil to 200°C. Deep-fry the patties until golden brown. Drain on kitchen paper and serve with the plum sauce.