INGREDIENTS – CRAB CAKES

100g white crab meat
100g white fish (Haddock, Cod or Hake)
1 bunch of coriander
2 x red chillies finely diced
1 x lime, zest and juice
1 x lemongrass
50g root ginger
1 x egg white
Dash of fish sauce
25ml soy sauce

METHOD

1. Check the crab meat for shell and remove as necessary.
2. Remove the outer layers of the lemon grass and finely chop the heart.
3. Peel the root ginger and finely grate.
4. Blitz the fish in a food processor for 10 seconds.
5. Add the egg white, lime juice and zest, lemon grass, ginger and the coriander and blitz.
6. Place into a bowl, add a few drops of the soy sauce and fish sauce, then mix.
7. Shape the fish cakes into small 6cm patties and pan fry in a hot frying pan until golden in colour.

INGREDIENTS – AVOCADO

1 x ripe avocado
1 x finely diced red chilli
8 basil leaves, chopped
Juice of half a lime

METHOD

1. Insert a knife into the avocado until you hit the stone then work your way around until you have a complete cut.
2. Twist the avocado and the two halves should easily separate. One half will have the stone stuck in it so very carefully with the back of a cook’s knife tap the stone and twist. The stone can now be easily removed.
3. Remove the flesh from the avocado with a spoon and crush with a fork.
4. Add the basil, chilli and the lime juice and mix.

INGREDIENTS – SPICED MAYONNAISE

200ml mayonnaise
1 x finely diced red chilli
50ml chilli sauce
50ml tomato ketchup
5 drops of tabasco sauce

METHOD

Mix all ingredients together and season to taste.