Spicy Crab And Prawn Fritters With Chilli Lime Dipping Sauce - cooking recipe

Ingredients

650 g uncooked large shrimp (or 400g shelled uncooked prawns)
2 (170 g) cans crabmeat, drained
1 tablespoon red curry paste
1 egg
2 green onions, chopped coarsely
2 tablespoons coarsely chopped fresh coriander
2 tablespoons coarsely chopped fresh lemongrass
1 red Thai chile, seeded, chopped coarsely
2 tablespoons peanut oil
chili, lime dipping sauce
2 tablespoons lime juice
2 tablespoons water
2 teaspoons fish sauce
2 teaspoons sugar
1 kaffir lime leaf, shredded finely (or 1 tsp finely grated lime rind)
1 red Thai chile, seeded, chopped finely

Preparation

Shell and devein prawns, blend or process with crab, paste, egg, onion, herbs and chill until just combined.
Using hands, shape level tablespoons of mixture into fritter shapes.
Heat oil in a large frying pan, cook fritters, in batches, until golden brown and cooked through, drain on absorbent paper.
Serve fritters with chili lime dipping sauce.