Thai Crab Bites with Spiced Coconut Dip
450g white crab meat
1 stalk lemon grass
2 red chillies, chopped
2 tbsp coriander, chopped
1 egg yolk
2 tbsp double cream
1 tsp cornflour
vegetable oil
Heat the cream and cornflour until thickened, then combine
with other ingredients and shape into balls. Chill to firm up.
Deep fry.
Coconut Dip
1 tbsp sesame oil
4 spring onions, chopped
1 tbsp thai red curry paste
400g tin coconut milk
1 tbsp soy
Fry spring onions, stir in curry paste. Pour in coconut milk and bring to boil. Reduce by half and stir in soy.
