Thai-style crab balls

2017-06-01 06:00

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CRAB sticks are used in this recipe to give you crab flavour without the expense and fiddly preparation of fresh crab.


1 box semi-thawed Spar crab flavoured sticks

30 ml fish sauce

10 ml garlic and ginger fresh mix

30 ml green curry paste

15 ml Spar lemon juice

1/2 small bunch fresh dhania, finely chopped

1 large egg


250 ml vegetable stock (use ½ stock cube)

30 ml green curry paste

15 ml Spar lemon juice

250 ml Spar lite coconut milk

½ small bunch fresh dhania, finely chopped


Combine all the ingredients in a food processor and chop until an even paste forms.

Roll level tablespoons into balls and chill in a single layer on a tray for 30 minutes to firm up.

Bring the stock to boil in shallow pan. Add balls, simmer, for 2 minutes, gently shaking the pan to move them around in the stock.

Gently remove with a slotted spoon and transfer into individual serving bowls immediately. Keep warm.

For the sauce, pour off the stock and in the same pan, cook the curry paste in until fragrant. Add the coconut milk, lemon juice and dhania. Pour this sauce over the warm fish ball portions, and serve.


Substitute crab sticks for 750 g skinless hake portions.


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