Chili Crab Noodle Cakes - cooking recipe

Ingredients

4 oz thin rice vermicelli noodles
1 (7 oz) can crab meat, drained
3 None large eggs, lightly beaten
1/2 cup coconut milk
2 None spring onions, finely chopped
2 tbsp chopped fresh cilantro
1 tbsp Thai green curry paste
2 tsp lime juice
1 None small red chili, seeded, chopped
3 tsp sesame seeds
None None sweet chili sauce and salad, to serve

Preparation

Preheat oven to 350\u00b0F. Grease a 12-cup muffin pan.
Soak noodles in boiling water for 10 mins. Drain then distribute between muffin recesses.
In a large bowl, mix crab meat, eggs, coconut milk, spring onions, cilantro, curry paste, lime juice and chili. Spoon over noodles. Sprinkle with sesame seeds. Bake for 20 mins, or until firm and golden. Let cool in pan. Remove from pan with a plastic spatula. Serve with sweet chili sauce and salad.