Baked Thai crab cakes recipe

75g (3oz) long grain rice 1tbsp sesame oil 2 shallots, finely chopped 1tsp red chilli, finely chopped 1 x 170g can white crab meat, drained 1tsp fish sauce or light soy sauce 1tbsp Thai red curry paste 200ml (7fl oz) coconut milk 2 eggs, beaten 1tbsp fresh coriander, finely chopped shredded Chinese leaves beansprouts lime wedges sweet chilli sauce, to serve

Cook the rice in boiling water for 10-12mins, until just tender, drain well and allow to cool. Preheat the oven to Gas 5, 190°C, fan170°C. Heat the sesame oil in a frying pan and gently fry the shallots and chilli for 2-3mins, until softened. In a bowl, mix together the cooked rice, shallots, chilli, crab meat, fish or soy sauce, Thai curry paste, coconut milk, eggs and chopped coriander. Fill 4 greased ramekins with the mixture and put them on a baking sheet. Bake for 25-30mins until golden. Cool for a few minutes, then run a knife around each dish and turn out. Serve with a salad of shredded Chinese leaves, beansprouts and celery, with lime wedges and sweet chilli sauce.

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