Thai-Style Crab Balls Recipe

Crab sticks are used in this recipe to give you crab flavour without the expense and fiddly preparation of fresh crab.

Difficulty

Prep Time

40 minutes (including 30 minutes chill time)

Cooking Time

Serves

Serves: 4

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Recipe Ingredients

Combine all the ingredients in a food processor and chop until an even paste forms.
Roll level tablespoons into balls and chill in a single layer on a tray for 30 minutes to firm up.
Bring the stock to boil in shallow pan. Add balls, simmer, for 2 minutes, gently shaking the pan to move them around in the stock.
Gently remove with a slotted spoon and transfer into individual serving bowls immediately. Keep warm.
For the sauce, pour off the stock and in the same pan, cook the curry paste in until fragrant. Add the coconut milk, lemon juice and dhania. Pour this sauce over the warm fish ball portions, and serve.

Substitute crab sticks for 750 g skinless hake portions

Typical Nutritional Information (ready-to-eat)	Per 100g	Per Serving (235g)
Energy (kJ)	274	643.9
Total protein (g)	2.7	6.3
Carbohydrate (g)	6.7	15.7
Total fat (g)	2.5	5.9
of which: Saturated fat (g)	1.73	4.07
Trans fat (g)	0	0
Mono-unsaturated fat (g)	0.24	0.56
Polyunsaturated fat (g)	0.1	0.24
Cholesterol (mg)	24	56.4
Dietary fibre (g)	0.3	0.7
Total Sodium (mg)	523	1229