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Print this Recipe    Thai Crab Cakes

Boo Jah (Crab Cakes with Cilantro Pesto)

Sweet-Hot garlic sauce
1/2 pound cooked lump crabmeat, picked over for shell fragments
1/2 pound ground pork
2 tablespoons Cilantro Pesto
1 egg, beaten
1 tablespoon fish sauce
1 teaspoon soy sauce
1/2 teasoon salt
1/4 teaspoon sugar
1 cup flour
2 tablespoons vegetable oil
a handful fresh cilantro leaves
3 fresh red chee fah chiles (Thai birds), cut into long thin strips

Prepare the Sweet-Hot garlic sauce and pour into a small serving
bowl. Let cool to room temperature.

In a medium bowl, gently combine the crabmeat, pork, pesto, egg,
fish sauce, soy sauce, salt and sugar. Mix well, leaving the
crabmeat in large chunks if possible. Put the flour on a plate
and set this by the stove.

Carefully shape the crab-pork mixture into small cakes. Dip each
cake in the flour to coat it lightly. Heat the oil in a large
skillet over medium-high heat for 1 minute. Add the crab cakes
and saute, turning once, until golden brown and cooked, about 5
minutes per side. Transfer to a serving platter and garnish with
the cilantro and chili. Serve at once wth the dipping sauce.

Try a simple dipping sauce of 3 tablespoons fish sauce, 3 tablesopons
freshly squeezed lime juice, 1 tablespoon sugar and 1 tablespoon
chopped fresh hot chili. Stir to dissolve sugar and serve.

Sweet-Hot garlic sauce

1 cup sugar
1/2 cup water
1/2 cup white vinegar
2 tablespoons finely minced garlic
1 teaspoon salt
1 tablespoon chile-garlic sauce (tuong or toi sauce)

In a small saucepan, combine the sugar, water, vinegar, garlic and
salt. Bring to a boil over medium heat. Stir to dissolve the
sugar and salt and reduce the heat to low. Simmer until the liquid
reduces slightly and thickens to a light syrup, 20 minutes. Remove
from the heat and stir in the chile-garlic sauce. Cool.

Cilantro pesto

1 teaspoon whole white or black peppercorns
2 tablespoons coarsely chopped fresh cilantro roots or leaves and stems
2 tablespoons coarsley chopped garli

Using a mortar and pestle or a spice grinder, crush or grind the
peppercorns to a fine powder. Combine the pepper, cilantro roots,
and garlic and work the 3 ingredients into a fairly smooth paste
in the mortar or in a small blender or food processor. If you use
a blender or food processor, you may need to add a little oil or
water to ease the grinding.


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