• 2 x 175 g (6 oz) cans white crab meat
  • grated rind and juice of 1 lime
  • 4 spring onions, chopped
  • 1 red chilli, deseeded and finely chopped
  • 1 teaspoon grated fresh root ginger
  • 1 teaspoon crushed garlic
  • 3 tablespoons chopped coriander leaves, plus extra leaves to garnish
  • 3 tablespoons mayonnaise
  • 125 g (4 oz) fresh white breadcrumbs
  • 200 g (7 oz) frozen cooked peeled prawns, defrosted
  • salt and pepper
  • vegetable oil, for shallow-frying
  • 2 red chillies, deseeded and finely diced
  • 6 tablespoons caster sugar
  • 2 tablespoons water

Put the crab meat, lime rind and juice, spring onions, chilli, ginger, garlic, coriander, mayonnaise and breadcrumbs in a food processor and process until well combined. Transfer the mixture to a bowl. Chop the prawns and fold into the mixture with salt and pepper to taste. Alternatively, the ingredients can be mixed together by hand. Cover and chill while making and cooling the chilli jam.

Put all the chilli jam ingredients in a small saucepan and heat gently until simmering. Cook for 4–5 minutes until the sugar has dissolved and the mixture has thickened slightly. Leave to cool.

Form the prawn mixture into 12 cakes.

Heat the oil in a large nonstick frying pan, add the cakes and cook for 3–4 minutes on each side or until golden. Drain on kitchen paper and serve immediately garnished with coriander leaves. Serve the chilli jam spooned over the cakes or separately. A crisp rocket salad or green salad is a good accompaniment.

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