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Thai Style Crab Cakes with Seared Scallops and Coconut Sauce
 

From time to time Hub-UK gets approached by or on behalf of a commercial web site to provide a link. Most requests are turned away but occassionally when they are worthwhile sites, and have something to contribute to the enjoyment of good food, it is a different matter. Just such a site was Tonn Ruairi.

Tonn Ruairi is a small family company based on the Co Down coast in Northern Ireland, specialising in Crab products and other gourmet seafood from the pollution free water of Dundrum Bay. They offer a wide variety of the finest quality seafood, delivered to your door.

Ingredients

For the sauce:
225g / 8oz coconut milk, fresh is best but tinned can be used
15ml / 1tbsp Thai sweet chilli sauce
30ml / 2tsp Thai fish sauce, more or less to taste

For the crab cakes:
4 slices of white bread, make into breadcrumbs in a food processor
1/2 cup double cream
3 eggs, beaten
15ml / 1tbsp peanut oil
5g / 1tsp English mustard
2.5ml / 1/2 tsp tabasco sauce
300g /10 1/2 oz Tonn Ruairi White crab meat
30g / 2tbsp chopped fresh coriander leaves
10g / 2tsp freshly grated ginger
juice of 1/2 lemon
15g / 1tbsp finely sliced shallots
salt to taste
peanut oil for frying

For the scallops:
12 Tonn Ruairi scallops

Method

For the scallops:

  • Cut each scallop in half horizontally and quickly sear on both sides in a non-stick frying pan with a sprinkling of peanut oil with coriander leaves, to garnish

To make the sauce:

  • Combine all the sauce ingredients and set aside (do not cook).

To make the crab cakes:

  • Combine the breadcrumbs, cream the beaten eggs, then add the peanut oil, mustard and tabasco sauce and mix well.
  • Add all the remaining ingredients and mix well to combine.
  • Divide the mixture into 4 portions and form into patties.
  • Heat the peanut oil in a large frying pan making sure it is hot before adding crab cakes. Fry crab cakes on both sides until golden brown and cooked through.

To serve:

  • Place one crab cake on a plate and top it with scallop halves. Spoon over some of the sauce and garnish with coriander leaves.

Serves 4

 
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