Crab cakes with paprika-chilidip Vietnamese recipe
Ingredients
3 slices of old white bread
300 g crab (can), drained
1 red onion, chopped
1 egg, lightly beaten
2 Tbsp chopped chives (garlic) *,
salt and pepper (freshly ground) 4 roasted red peppers (pot)
3 tbsp sweet chilli sauce *
4 tbsp oil (sunflower)
Instructions
Cut the crusts from the bread and crumble the bread. In a bowl, mix the crab with the onion, egg, bread crumbs, chives, salt and pepper. Form of the mixture 20 flat biscuits.
Puree the peppers with the chili sauce (with hand blender or food processor) until a smooth sauce.
Heat the oil in a frying pan and fry the crab cakes in 5 minutes until golden brown. Turn them over halfway through.
Serve the cookies with the pepper-chilidip.
Serve with mixed green salad and boiled transparent mie.
Ingredients
3 slices of old white bread
300 g crab (can), drained
1 red onion, chopped
1 egg, lightly beaten
2 Tbsp chopped chives (garlic) *,
salt and pepper (freshly ground) 4 roasted red peppers (pot)
3 tbsp sweet chilli sauce *
4 tbsp oil (sunflower)
Instructions
Cut the crusts from the bread and crumble the bread. In a bowl, mix the crab with the onion, egg, bread crumbs, chives, salt and pepper. Form of the mixture 20 flat biscuits.
Puree the peppers with the chili sauce (with hand blender or food processor) until a smooth sauce.
Heat the oil in a frying pan and fry the crab cakes in 5 minutes until golden brown. Turn them over halfway through.
Serve the cookies with the pepper-chilidip.
Serve with mixed green salad and boiled transparent mie.