Ah, mud crabs. If you’ve ever been in a position where you’re walking along the riverside or the coast, minding your own business, and one of these ugly brutes comes snapping at you without warning, then this recipe is your retribution! These tasty appetisers are a Stros M'kai favourite, and will put to use the tasty inner remains of those pesky mud crabs. Revenge is a dish best served hot with sweet chili sauce!
You will need:
215g fresh crab meat
80g plain flour
75g panko breadcrumbs
1 red chili, seeds removed and sliced thinly
3 spring onions, finely chopped
Zest of one lime
1 tbsp lime juice
1 tbsp ginger paste or fresh grated ginger
1 clove garlic, crushed
2 tsp fish sauce
2 tsp oyster sauce
1 cup vegetable oil, for frying
Sweet chili sauce, to serve
Combine all the ingredients except the oil, egg and breadcrumbs in a food processor and whiz until ingredients are combined. The mixture should be moist but still hold together. If it is too wet, add more flour until it forms a paste.
Shape the mixture into circular patties, about 3" in diameter. In a bowl, crack and whisk the egg. Dip the crab cakes into the egg, then roll in the panko crumbs until thoroughly coated. Set aside on a plate.
In a deep pan or a wok, heat the oil until bubbles form on the bottom and it is very hot. If you are unsure about oil temperature, drop a few panko crumbs in. If they start sizzling immediately, the oil is ready. Put the crab cakes in slowly to prevent splattering, and deep fry for 2 minutes on either side or until a dark golden brown. Alternatively, you can use a deep fryer instead if you have one.
Remove from the pan and place on a plate lined with kitchen napkins to drain the oil. Leave to drain and cool for 10 minutes and serve with sweet chili sauce for dipping.
All the amazing amazing amazing food I got a Vegan Soulfest in Baltimore on Saturday. This was like one of the best days of my life. A vegan festival filled with Black people. I was in heaven! It was an awesome event, I enjoyed it way more than the 2 vegfests I’ve been too. There were tons of vendors selling tons of stuff but I’m a sucker for food so that was priority #1
But yea everything was delicious. I brought a lot of it home because I couldn’t eat that much food in one day! I got lots of mac & cheese and vegan chicken, a rib sandwich, a cheese steak, chocolate chip cookies, carrot cake. The mac and cheese in the last 2 pictures is my fav, it’s from Sweet & Natural and the drumsticks above are too good for this world. I had way too much fun throwing money at people… Black people :))))
Today for breakfast I was introduced to another common Chinese street food, nian-gao tuan, which is a sticky rice cake, much like mochi, stuffed with sweet or savory fillings. Mine was filled with fried dough, pork floss and pickled greens. Flavorful and filling!!
김치 (gim-chi) Kimchi or kimchee. Traditional fermented vegetable dish often served as a side dish or cooked into the meal e.g. 김치볶음밥 (gim-chi-bokk-eum-bap) kimchi fried rice or 김치찌개 (gim-chi-jji-gae) kimchi stew.
라면 (ra-myun) Ramyun is instant noodles. You’ll see a lot of people eating these in dramas and are sold cheaply at korean markets. There are many variations of these but one you can find easily is 신라면 (shin-ra-myun), one of the most popular brands.
떡볶이 (ddeok-bokk-i) Spicy stir fried rice cakes. There isn’t really a proper translation but think of these as delicious spicy but sweet rice cakes. They’re a street food and often contain fish cakes.
불고기 (bul-go-gi) Bulgogi. Literally: fire meat. Bulgogi can be beef, pork, chicken….. It will specify on the menu. Meat is marinated then grilled. Delicious.
짜장면 (jja-jang-myun) Jjajangmyun. A Korean-Chinese black bean noodle dish. Available at Korean Chinese takeaways. This is noodles, 면 (myun) means noodles, in a thick black bean sauce with minced pork and vegetables. This is a variation of the Chinese dish zhajiangmian.
잡채 (jap-chae) Japchae. Glass noodles with mixed vegetables, sometimes with meat.