Makes 8 cakes


Ingredients:

125g cellophane noodles
vegetable oil as needed
8 large fresh basil leaves
180g fresh or canned crabmeat
⅓ cup (80ml) coconut milk
1 tbsp red curry paste
2 eggs, beaten
1 tbsp fish sauce
2 tbsp fresh cilantro, chopped
2 tsp lime juice
Thai sweet chilli sauce
1 small red chilli pepper, seeded if desired, and sliced (optional)


Method:

  • Soak noodles in boiling water for 10 minutes. Drain and pat dry with paper towels.
  • Preheat oven to 180°C (350°F).
  • Brush 8 cups of standard muffin pan with oil. Place basil leaf in each muffin cup. Line cups with noodles, dividing evenly.
  • In bowl, combine crabmeat, coconut milk, curry paste, eggs, fish sauce, cilantro and lime juice. Mix well. Pour over noodles.
  • Bake cakes until firm to touch, 15-20 minutes. Remove from oven and allow to cool in pan.
  • Remove from pan and serve warm with Thai sweet chilli sauce. Garnish with chilli pepper slices, if desired.

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