![]() ![]() Working in batches, cook crab cakes, turning once, until firm and golden, about 6 minutes. In large nonstick skillet, heat oil over medium heat. (Make-ahead: Cover and refrigerate for up to 24 hours.) Shape into twelve 3/4-inch (2?cm) thick patties. You really dont need anything else with it.Crab Cakes: In bowl, stir together crabmeat, cilantro, bread crumbs, green onions, egg and curry paste until well combined. Your flavorful dish is ready to eat with rice. Adjust with very little water only if you dont want the gravy creamy. Add other vegetables, fish oil, soy sauce, chilli garlic sauce, salt to taste, pepper, brown sugar and bring to boil and then simmer till you have the right consistency.Add ginger, garlic, fresh basil, lime juice (and if you have lemon leaf and lemongrass, can add that now). Add half of the coconut milk, with the other half mix cornflour and add. ![]() ![]()
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