It has been crazy hot in Melbourne! Too hot to sew, too hot to cook, which is why the blog has been a little quiet. We are on track to have 10 days in a row over 30°C. I must say right now I’m missing the air-conditioning from the old house, but the pool makes up for it. I’ve also been putting my heat pack in the freezer and resting on my forehead at night. It definitely helps me sleep!
Crab Balls
Makes 16 balls, enough for 2 for a light, summer dinner
250g picked crab meat (I used the meat from 3x140g cans, water squeezed out)
1 tbsp sour cream
1 egg
1/2 spring onion, finely chopped, keep the rest for the salad
2 tbsp chopped coriander
1 tsp fish sauce
1/2 cup fresh breadcrumbs
salt and chilli flakes to taste
40g butter
Combine all ingredients together except butter in a mixing bowl. Mix until well combined. Shape tablespoon amounts of the mixture into firm balls. If the mixture is a bit too wet to shape, squeeze out some of the excess liquid as you go. Sit in fridge for about 30 mins.
Fry in melted butter until golden on all sides, turning them as they cook, for about 8 mins. Serve on top of Asian Noodle Salad
Asian Noodle Salad with Soy and Tamarind Dressing
Serves 2
100g packet bean thread vermicelli (cellophane or glass noodles), cooked and run under cold water
6 radishes, cut into slices
1 lebanese cucumber, cut in quarters lengthwise and sliced
top half of a baby cos, chopped
top half of spring onion, from crab balls, finely sliced
handful of coriander, chopped
Dressing
2 tbsp soy sauce
2 tbsp tamarind concentrate
1 tbsp mirin
1 tbsp brown sugar
1 clove garlic, finely chopped
1 tbsp sunflower oil
1 tsp sesame oil
chilli flakes, to taste
Combine all salad ingredients in a mixing bowl. Mix all dressing ingredients together, breaking up any lumps of sugar. Taste and adjust if necessary. Pour dressing over salad and use your hands to toss evenly. Divide among two bowls and server with crab balls piled on top.
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