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.
Food from Sticky’s Finger Joint in NYC 😁🍗🍟
Chicken fingers with Cajun fries & sweet Thai chili sauce on the side (on the right)
Chicken poppers with Cajun fries & caramel sauce on the side (on the left)
It was yummy & I would definitely go back to this place😋
Here is a list with some alternatives/substitutes suitable for vegans. They are divided by type. If you have any product to add feel free to message me and I’ll update the list. Each one has a direct link to the corresponding websites so you can check the ingredients and where those are available.
6 x 6 oz sockeye salmon fillets, skin on or off
Pinch of salt
½ cup + 2 tbsp Thai sweet chili sauce, divided
2 - 3 tbsp green onions, chopped
In a large baking dish, lay down salmon fillets in a row. Each fillet - sprinkle with a pinch of salt and top with 1 tbsp Thai sweet chili sauce. Brush or rub with your fingers to coat fish with sauce evenly on top, bottom and sides. Cover and let marinate in the fridge for at least 2 hours or overnight is the best (up to 24 hours).
Turn on oven’s broiler on High and position top oven rack 5" - 6" below the heat source. Line large baking sheet with unbleached parchment paper, spray with cooking spray and place salmon fillets skin side down (if any). Coat with remaining marinade from the dish (if any).
Broil for 8 minutes, rotating baking sheet once. Remove from the oven and brush top of each fillet with 2 tsp of Thai sweet chili sauce. Return to the oven and broil for another 5 minutes or until salmon has caramelized. Serve hot garnished with green onions, extra sauce (if desired) with brown rice or quinoa on a side.