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Thai Crab Bites with Spiced Coconut Dip

Source of Recipe


Internet






List of Ingredients



• 1 lb. white crabmeat, thawed and well-drained
  
• 1 stalk lemongrass, finely chopped
  
• 2 red chilies, seeded and chopped
  
• 2 Tbsp chopped fresh cilantro
  
• 1 egg yolk
  
• 2 Tbsp heavy cream
  
• 1 tsp cornstarch
  
• .
  
• -- Spiced Coconut Dip --
  
• 1 Tbsp sesame oil
  
• 4 finely chopped scallions
  
• 1 Tbsp Thai red curry paste
  
• 1 (14-ounce) can coconut milk
  
• 1 Tbsp light soy sauce
  
• .
  
• Vegetable oil for deep-frying
  






Instructions



1. Place the crabmeat in a bowl and mix with the lemongrass, chilies, cilantro and egg yolk. Heat the cream with the cornstarch over medium heat until thickened, and stir into the crab mixture until well combined.
   
   
2. Shape crab mixture into about 20 walnut-size balls, squeezing out any excess moisture. Place on a plate and chill for at least 15 minutes, or up to 12 hours, to let the balls firm up.
   
   
3. Meanwhile, make the Spiced Coconut Dip: Heat the sesame oil in a saucepan and saute the scallions for 30 seconds. Stir in the curry paste and cook for 1 minute. Pour in the coconut milk and bring to a boil. Simmer for 15 to 20 minutes or until reduced by half and thickened. Stir in the soy sauce, pour into a serving bowl and set aside to cool.
   
   
4. Heat the vegetable oil to 350 degrees, or until a cube of bread will brown in 30 seconds.
   
   
5. Deep-fry the crab bites in batches in the hot oil for 3 to 4 minutes, or until crisp and golden brown. Remove with a slotted spoon and drain on paper towels.
   
   Serve warm, with the Spiced Coconut Dip.
   
   Serves 4 to 6