Name: Chilli crab noodle cakes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4
Ingredients: 125 gram thin rice vermicelli noodles; 170 gram can crabmeat, drained; 3 eggs, lightly beaten; 1/2 cup (125ml) coconut milk; 2 green onions, finely chopped; 2 tablespoon chopped coriander; 1 tablespoon green curry paste; 2 teaspoon lime juice; 1 small red chilli, seeded and chopped; 3 teaspoon sesame seeds; sweet chilli sauce and salad, to serve

Chilli crab noodle cakes

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Serves 4

Prep

15M

Cook

20M

Total

35M

Ingredients

125 gram thin rice vermicelli noodles

170 gram can crabmeat, drained

3 eggs, lightly beaten

1/2 cup (125ml) coconut milk

2 green onions, finely chopped

2 tablespoon chopped coriander

1 tablespoon green curry paste

2 teaspoon lime juice

1 small red chilli, seeded and chopped

3 teaspoon sesame seeds

sweet chilli sauce and salad, to serve

Method

1.Preheat oven to 180°C. Grease a 12-hole (1/3-cup) muffin pan.

2.Soak noodles in boiling water for 10 minutes. Drain well. Divide into muffin moulds.

3.In a medium bowl mix crabmeat, eggs, coconut milk, green onions, coriander, curry paste, lime juice and chilli. Mix well and spoon over noodles. Sprinkle top of each cake with sesame seeds.

4.Bake for 20 minutes, until firm and golden. Cool in pan. Remove from pan with a plastic spatula. Serve with sweet chilli sauce and salad.

If preferred, chop noodles and mix into crab mixture. Bake as directed.
Note

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Ingredients

Method

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