Ingredients

• 250g/9oz King Edward potatoes
• peeled and cut into large chunks
• 10g/½oz butter
• 1 tbsp double cream
• ½ tsp medium curry powder
• 1 tbsp finely chopped fresh coriander
• ½ large fresh green chilli
• de-seeded and finely chopped
• 1 tbsp red onion
• grated
• salt and freshly ground black pepper
• 250g/9oz white crabmeat
• flaked
• 1 tbsp vegetable oil
• 75g/2¾oz caster sugar
• 2 red chillies
• roughly chopped
• 3 plum tomatoes
• roughly chopped
• 8 kaffir lime leaves
• 2 lemongrass stems
• finely chopped
• 25g/1oz ginger
• roughly chopped
• 2 garlic cloves
• 2 shallots
• roughly chopped
• 4 tbsp fish sauce (nam pla)
• 40ml/1½fl oz sesame oil
• 50ml/2fl oz dark soy sauce
• 2 tbsp clear honey
• 3 limes
• juice and zest only

Directions

• Boil the potatoes in a saucepan of lightly salted water for about 15 minutes
• or until tender. Drain well
• and then return to the pan. Mash with a fork or potato masher until smooth.
• Add the butter
• cream
• curry powder
• coriander
• chilli
• onion and season with salt and freshly ground black pepper. Stir together to mix thoroughly
• then leave to cool completely.
• Meanwhile
• check the crabmeat carefully for any flecks of shell and discard. Add the crabmeat to the mashed potato mixture
• then shape into four round patties. If the mixture sticks to your hands
• simply dip your hands in cold water.
• Heat the oil in a shallow frying pan and when hot
• carefully add the crabcakes. Cook for 3-4 minutes
• until golden-brown on the underside
• then carefully turn the crabcake and cook for another 3-4 minutes on the other side. When fully cooked through remove from the pan and place on kitchen towels.
• For chilli sauce
• place the sugar in a pan on a medium heat and melt to a light brown caramel.
• Place the remaining chilli sauce ingredients into a food processor and blend to a smooth purée.
• Once the sugar is a rich caramel colour (but not burnt)
• pour in the purée and stir well.
• Bring the mixture to the boil
• reduce the heat and simmer for about five minutes
• then remove from the heat and allow to cool.
• Serve the crabcakes on a plate with the chilli sauce in a bowl for dipping to the side.