Pergedel kepiting dengan daun limau purut (aromatic crab cakes)

My fondest recollection of eating crab was of my father’s hot chilli crab. He was a very good cook, taking after his mother. Men of my parents’ generation were not expected even to enter the kitchen. But my father had always been fascinated by food, and my grandmother let him cook – outdoors.

Overview

Prep time

20 mins

Cook time

20 mins

Serves

4 (makes 12 small or 20 smaller crab cakes)

Ingredients

• 450–560g crabmeat (white only, or a mix of white and brown)

• 225g new or waxy potatoes, peeled and boiled until just tender, then mashed

• 3 tbsp finely chopped spring onions

• 3 tbsp finely chopped fresh flat-leaf parsley

• 2 tbsp finely chopped kaffir lime leaves

• 1 tbsp finely chopped lemongrass, inner part only

• 1 tsp finely chopped fresh root ginger

• ½ tsp ground turmeric

• 1 tsp (or less) chilli flakes

• 1 tsp ground coriander

• 1 tsp baking powder

• 1 tbsp rice flour or plain flour

• ½ tsp sugar

• 1 egg, lightly beaten

• About 115ml peanut (groundnut) or olive oil, for frying

• Salad, to serve

Method

Step 1

In a bowl, mix together all the ingredients for the crab cakes, except the egg and oil. Once combined, mix in 1 lightly beaten egg and season.

Step 2

Divide the mixture into 12 small or 20 smaller portions and mould each one into a ball. Chill for 30 minutes.

Step 3

Heat 115ml peanut (groundnut) or olive oil in a large non-stick frying pan until hot. Gently flatten each crab ball to make a round, flat cake. Cook in batches of about 6-8 at a time. Fry on one side for about 2 minutes, then turn over and fry on the other side for another 2 minutes, until cooked. Carefully remove using a slotted spoon, then drain on kitchen paper.

Step 4

To serve, arrange the crab cakes on serving plates, and decorate with a handful of mixed salad dressed with your favourite piquant dressing.