Crayfish Fishcakes

In a desperate try to get a decent spicy fishcake, I tried using a tub of crayfish bought from the local supermarket – a few tweeks here and there, and voila – delish!

Ingredients (Serves 2 hungry people):

• 1 Tub of peeled crayfish tails
• 1 tbsp of Thai fish sauce
• 1 chopped green chilli
• 1 tbsp of red thai curry paste
• 1 small piece of ginger – grated
• 1 clove of garlic – roughly chopped
• 2 tbsps of chopped fresh coriander (inc stalks)
• Juice of ½ lime
• ½ tsp sugar (ideally palm sugar but any will do)
• 1 tbsp of dried breadcrumbs
• 2 eggs – beaten
• 1 tsp chopped thai basil leaves
• Veg oil for shallow frying

Put the crayfish, fish sauce, chilli, paste, ginger, garlic, lime into a blender and blitz for a very short while – but make sure it is roughly chopped and not too fine. Put this mix into a bowl and combine with the eggs, breadcrumbs, coriander, and basil and ensure the mixture is well mixed together. You should be able to form little patties of the mixture and they should keep their shape. If the mixture is a little liquid, add a few more breadcrumbs. Fry the patties in vegetable oil and make sure they are well cooked on one side before turning over. Serve with some sweet chilli dipping sauce and maybe some cucumber relish.