These crispy golden Thai inspired crab fritters make the perfect dinner any night of the week. Paired with a fresh cabbage salad, this fresh, wholesome, and authentic dish ticks all the boxes! Suitable for the 2-Day Fast Diet.
Aug 24, 2015 5:29am
- 15 mins preparation
- 5 mins cooking
- Serves 1
Ingredients
Thai crab fritters with cabbage salad
- 150 gram fresh crab meat
- 1 egg white, beaten lightly
- 3 teaspoon cornflour (cornstarch)
- 1 teaspoon kecap manis
- 1 green onion, sliced thinly
- 1 teaspoon finely chopped fresh mint
- 1 teaspoon finely chopped fresh coriander (cilantro)
- 2 lime wedges
- 40 gram snow peas, sliced thinly lengthways
- 50 gram wombok (napa cabbage), sliced thinly
- 20 gram baby spinach leaves, shredded finely
- 1/4 small red capsicum (bell pepper) (35g), sliced thinly
- 1/2 lebanese cucumber (65g), cut lengthways into ribbons, then sliced lengthways into thin strips
- 2 teaspoon thinly sliced fresh mint
- 2 teaspoon thinly sliced fresh coriander
- 1 tablespoon fried noodle salad dressing
- 2 teaspoon lime juice
Method
Thai crab fritters with cabbage salad
1
Combine crab, egg white, cornflour, kecap manis, onion and herbs in a small bowl; season.
2
Make cabbage salad: Combine ingredients in a large bowl; toss gently. Season to taste.
3
Heat a medium non-stick frying pan over medium heat; cook rounded tablespoons of crab mixture for 2 minutes each side or until fritters are browned and cooked through.
4
Serve fritters with cabbage salad and lime wedges.
Notes
Use any asian-style dressing you like. You can swap the crab meat with shredded barbecue chicken breast. If you are having trouble purchasing fresh crab meat, used drained, canned crab meat, instead. If you have one, use a julienne peeler to slice the cucumber into thin strips.
