Ingredients

• 250g/9oz floury potatoes
• such as King Edward
• cut into large chunks
• vegetable oil
• for deep frying
• 10g/¼oz butter
• 1 tbsp finely chopped fresh coriander
• ½ large fresh green chilli
• seeds removed and finely chopped
• 150g/5½oz white crabmeat
• flaked
• 100g/3½fl oz brown crabmeat
• 2 limes
• juice only
• salt and freshly ground black pepper
• 250g/9oz rice noodles
• 3 limes
• juice only
• 4 garlic cloves
• crushed
• 2 tbsp finely grated fresh root ginger
• 4 tbsp palm sugar
• 1 tbsp sesame oil
• 3 tbsp nuoc nam (Vietnamese fish sauce)
• 3 tbsp soy sauce
• 2 red chillies
• 1 finely chopped and 1 sliced
• 1 large bunch fresh mint
• leaves only
• chopped
• 1 large bunch coriander
• leaves only
• chopped
• coriander cress
• 1 red chilli
• sliced
• 4 spring onions
• chopped

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.
• Heat the oil in a deep fat fryer or a deep-sided
• heavy bottomed pan to 180C
• or until a breadcrumb sizzles and turns golden-brown when dropped into it. (CAUTION: hot oil can be dangerous. Do not over-fill the pan or leave unattended).
• Add the butter
• coriander
• chilli and season with salt and pepper. Stir together to mix thoroughly
• then leave to cool completely.
• Meanwhile
• check the crabmeats carefully for any flecks of shell and discard. Add the crabmeats to the mashed potato mixture. Add the lime juice then shape into 4 round patties. If the mixture sticks to your hands
• dip your hands in cold water.
• Carefully add the crabcakes to the oil and cook for 3-4 minutes
• until golden-brown on the underside
• then carefully turn them and cook for another 3-4 minutes on the other side. When fully cooked
• remove from the fryer and drain on kitchen paper.
• Cook the noodles according to the packet instructions and place in a large bowl.
• Place all the other ingredients in a food processor and blend to a rough paste. Add the dressing to the noodles and mix well.
• Place the noodles in the centre of serving bowls and top with the crabcakes. Garnish with the coriander cress
• chilli and spring onions.