THAI CRAB CAKES

Put the crabmeat, coriander, eggs, cornflour, fish sauce and curry paste in a food processor. Process to a smooth paste. Tip into a bowl, stir in the spring onions and chilli, and season to taste with pepper.
With floured hands, form into eight patties about two cm/3/4 inches thick. Place on a tray lined with greaseproof paper and chill in the refrigerator for at least 2 hours.

Preheat the barbecue. Grease the grill rack and a hinged wire grill basket. Clean the patties with oil on both sides and arrange in the basket. Cook over medium-hot coals, covered, for 8 minutes, until golden. Turn and cook the other side for 4-5 minutes.

Carefully remove the cakes from the basket, using the tip of a small knife to separate them from the wire. Arrange in a warmed serving dish and serve immediately with sweet chilli sauce and soured cream.

SERVES 4

450 g/1 1b cooked white crabmeat
6 tbsp chopped the fresh coriander
2 eggs, lightly beaten
1 tbsp cornflour
1 tsp Thai fish sauce
1 tsp Thai green curry paste
4 spring onions, finely chopped
1 fresh green chilli, deseeded and
finely chopped
vegetable oil, for greasing
flour, for dusting
pepper
sweet chilli sauce and soured
cream, to serve