Thai crab balls with sweet chilli sauce

Name: Thai crab balls with sweet chilli sauce
Prep time: 30 min
Cook time: 20 min
Total time: 50 min
Ingredients: 10 mL (2tsp) sesame oil; 2 1/2 mL (1⁄2 level tsp) chopped red chillies; 30 mL (2 level tbsp) finely chopped fresh root ginger; 1 garlic clove, crushed; 120 mL (8 level tbsp) light soft brown sugar; 10 mL (2tsp) fish sauce; 30 mL (2tbsp) light soy sauce; Juice of 2 limes; 15 mL (1tbsp) oil; 4 spring onions, finely chopped; 2 1/2 cm (1in) fresh root ginger, peeled and finely grated; 1 small red chilli, de-seeded and finely chopped; 1 stalk lemon grass, outer leaves discarded and remainder finely chopped; 350 g (12oz) fresh or frozen crab meat; 30 mL (2 level tbsp) chopped fresh coriander; 5 mL (1tsp) fish sauce; 75 g (3oz) white breadcrumbs; 3 medium eggs; Freshly ground black pepper; 50 g (2oz) plain flour; Sunflower oil for deep-frying

This Thai dish of crab balls with sweet chilli sauce will add a kick to your buffet or picnic.

By The GH Kitchen TeamPublished: 07 April 1999

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Food, Dishware, Serveware, Ingredient, Dish, Tableware, Recipe, Cuisine, Garnish, Plate,

Preparation Notes: plus 20min chilling

Serving notes: Makes 18 balls

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Prep Time:

30 mins

Cook Time:

20 mins

Total Time:

50 mins

Ingredients

For the sweet chilli sauce

10 ml (2tsp) sesame oil
2 1/2 ml (1⁄2 level tsp) chopped red chillies
30 ml (2 level tbsp) finely chopped fresh root ginger
1 garlic clove, crushed
120 ml (8 level tbsp) light soft brown sugar
10 ml (2tsp) fish sauce
30 ml (2tbsp) light soy sauce
Juice of 2 limes

For the crab balls

15 ml (1tbsp) oil
4 spring onions, finely chopped
1 garlic clove, crushed
2 1/2 cm (1in) fresh root ginger, peeled and finely grated
1 small red chilli, de-seeded and finely chopped
1 stalk lemon grass, outer leaves discarded and remainder finely chopped
350 g (12oz) fresh or frozen crab meat
30 ml (2 level tbsp) chopped fresh coriander
5 ml (1tsp) fish sauce
75 g (3oz) white breadcrumbs
3 medium eggs
Freshly ground black pepper
50 g (2oz) plain flour
Sunflower oil for deep-frying

Directions

1. Step 1
  To make the chilli sauce, place the oil in a saucepan and heat gently. Add the chillies, ginger and garlic and cook for 1-2min until softened. Add the sugar, fish and soy sauces, then bring to the boil and simmer for 2min. Remove from the heat, then stir in 120ml (8tbsp) water and the lime juice. Pour into a serving bowl, cover and set aside.
2. Step 2
  To make the crab balls, heat the oil in a small pan and add the spring onions, garlic, ginger, chilli and lemon grass. Cook gently for 2-3min or until soft. Transfer to a bowl, cool and stir in the crab meat, coriander, fish sauce, 90ml (6 level tbsp) breadcrumbs and one egg. Mix and season with black pepper only. Shape tablespoonfuls of the mixture into 18 balls, place on a baking sheet and chill for 20min.
3. Step 3
  Coat each ball lightly with flour, roll in the remaining beaten eggs, then the remaining breadcrumbs. Deep-fry in batches in hot oil for 3-4min or until golden. Drain on absorbent kitchen paper and keep warm while frying the remaining balls. Garnish with coriander sprigs and shredded red chilli, if you like, and serve with the sweet chilli sauce.
4. Step 4
  Prepare ahead. Make sweet chilli sauce as in step 1; cover and chill for up to five days. Make and fry crab balls; cool, cover and chill for up to one day. To use: Remove the sweet chilli sauce from the fridge one hour before using. Place the crab balls on a wire rack over a baking sheet and reheat at 200°C (180°C fan oven) mark 6 for 8-10min. Garnish the balls and serve with the sauce.
5. Step 5
  Make and fry the crab balls, then pack and freeze. To use: Thaw the balls at cool room temperature and reheat on a wire rack over a baking sheet at 190°C (170°C fan oven) mark 5 for 20min. Garnish the balls and serve with the sauce.
  
  Try some more of our favourite crab ball recipes
  
  Crispy crab balls
  
  Quick crab cakes
  
  Crispy crab cakes

Per Serving:

Calories: 145

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time