Tamarind crabcakes - Indian Recipes

Tamarind crabcakes

Ingredients

For the crabcakes

• 250g/9oz crabmeat, picked over

• 120g/4oz scallops, minced in a food processor

• 120ml/4fl oz double cream

• 1 tsp ginger root, finely grated

• 1 small bunch fresh coriander, finely chopped

• 3 drops Tabasco sauce

• 1 tbsp vegetable oil

For the tamarind glaze

• 2 tbsp tamarind paste (available from Asian grocers)

• 6 tbsp water

• 1 tbsp brown sugar

• 3 tbsp apple juice

• ½ tsp ground cumin

• ½ tsp coriander seeds, lightly crushed

• 1 tbsp saké or rice wine

For the asparagus

• 1 tbsp vegetable oil

• 1 bunch asparagus, blanched and refreshed

• 1 clove garlic, finely chopped

• 2 tbsp soy sauce

• 1 tsp caster sugar

• 1 tbsp water

Preparation method

1. To make the crab cakes, combine all the ingredients, except the vegetable oil, in a bowl and form into small balls the size of golf balls. Flatten into patties.

2. Heat a frying pan until hot then add the vegetable oil and a few of the patties at a time.

3. Cook for a minute or two on each side until golden brown and hot through. Remove.

4. Meanwhile, for the tamarind glaze, place the tamarind paste into a small saucepan along with the water and bring to the boil.

5. Reduce the heat and simmer for a few minutes until softened and the paste dissolves into the water.

6. Add the remaining glaze ingredients and cook for a further 10 minutes until reduced by a third.

7. Finally, for the asparagus, heat a frying pan until hot then add the vegetable oil, asparagus and garlic.

8. Stir fry for a couple of minutes.

9. Add the soy sauce, sugar and water and cook for a further minute.

10. Serve the crabcakes with a drizzle of tamarind sauce and a portion of asparagus.