2 tablespoons rice wine vinegar or white wine vinegar
2 tablespoons water
finely grated rind of 1/2 lime
1 tablespoon lime juice
2 teaspoons Thai fish sauce
1/2 red chilli, deseeded and chopped
In a large bowl, mix the crab meat, spring onions, rice, breadcrumbs, chilli, coriander and half of the lime rind. Add the beaten egg and fish sauce to the bowl, and mix to combine, adding extra breadcrumbs if the mixture seems a little damp.
Form the mixture into 12 crab cakes, then arrange on a plate, cover lightly and chill in the refrigerator for 10–12 minutes to firm up.
Meanwhile, make the dipping sauce. Place the caster sugar, vinegar and measured water in a small pan, and warm over a low heat until the sugar dissolves. Stir in the lime rind and juice, fish sauce and chilli, then remove from the heat and set aside.
Heat the vegetable oil in a large nonstick frying pan and cook the crab cakes for 2–3 minutes on each side, until hot and golden. Drain on kitchen paper and serve with lime wedges and the dipping sauce.