KTK Steamed and Fried Crab Cakes  (Poo Cha - Thailand)

Wash coriander roots well.  Add coriander roots, ground white pepper, garlic cloves and coconut cream to a food processor and process until smooth.

Beat the egg whites with cream of tartar until firm and dry.  Beat the egg yolks well.

Stir the garlic/coconut mix and 2 tablespoons nam pla into the crab meat. Fold the egg whites into the crab mix.

Heat the water in a steamer to a rolling boil, then reduce to a simmer. Grease individual containers and fill with the crab mixture.  Drizzle egg yolks over the top, sprinkle with coriander leaves and pat coriander leaves down so that they adhere to the surface.  Place the containers in the steamer, cover and cook until set and firm, about 15 minutes.  Remove from the steamer and drain off any excess liquid.  Upend the containers to remove the crab cakes and set aside to drain.

Heat the oil in a wok or deep fryer until almost smoking (it wants to be very hot) and fry the crab cakes until just crisp and light brown on the outside.  Serve hot or cold accompanied by dipping sauces.  We like to have two sauces, one that is hot and sweet and another that is mild and salty - but you can use whatever you like.  Here are our dipping sauce recipes:

Nuoc Cham
1/2 cup fresh lime juice
1/2 cup nam pla (Thai fish sauce)
1/2 cup water
1 tablespoon rice wine vinegar
2 1/2 tablespoon sugar
2 bird chilies minced
4 garlic cloves, minced
Combine all ingredients and stir to dissolve sugar.  Serve in small bowls. Store in a tightly covered glass container in the refrigerator for up to 3 days.

Soy Sauce with Ginger Dipping Sauce
1/2 cup soy sauce (wheat free kind is best)
juice of 3 limes (Key limes if you can find them)
2 inch cube of fresh ginger, grated
1/4 cup coriander, minced
Mix all ingredients.  Serve in small bowls.  Store in a tightly covered glass container in the refrigerator for up to 3 days.

Notes: We usually can't find coriander roots in the winter.  So when I find whole coriander plants in the summer, I save the roots and freeze them. Wash them before freezing, and again before using.  They are amazingly sandy!

An easy way to get coconut cream is to carefully open a can of coconut milk (don't shake it before opening.)  Skim the thick cream off the top and use in any recipe calling for coconut cream.

This recipe serves six as a main course over steamed glass noodles or sticky rice.  We use little porcelan soup bowls for steaming containers.

Ref:  adapted from Brennan, The Original Thai Cookbook (1981)
Steamer

Crab Cakes