Minced crab balls

Serves 4

Ingredients:

12oz (350g) cooked fresh, thawed frozen, or canned white crabmeat

1 red jalapeño chile pepper, seeded

2 garlic cloves, peeled

handful of fresh cilantro

finely grated zest and juice of 1 lemon

1 tsp Asian fish sauce, such as nam pla

2 eggs, lightly beaten

1 cup fine fresh bread crumbs

3 tbsp vegetable oil, or as needed

sea salt and freshly ground black pepper

soy sauce and sweet chili sauce, to serve

Method:

1 Combine the crabmeat, chile, garlic, cilantro, lemon zest and juice, and fish sauce in a food processor. Process until a coarse paste forms, then add the eggs and plenty of salt and pepper. Process again.

2 Scoop the mixture up using your hands, and roll into 1in (2.5cm) balls. Spread the bread crumbs onto a plate, and roll the crab balls in them until well covered all over.

3 Heat a little of the oil in a frying over medium heat. Working in batches, cook a few balls at a time for about 5 minutes, turning frequently and adding more oil to the pan as needed, until nicely browned all over. Drain on paper towels.

4 Serve hot with soy sauce and sweet chili sauce for dipping.

Minced crab balls